Heat wok/kadhai on medium heat and add half of oil, let it heat if using mustard oil add cauliflower florets and sliced Potato.
Sprinkle half of salt and turmeric powder, stir to coat them well with oil and spices.
Transfer these coated cauliflower florets and potatoes to CrispLid basket and roast @ 400 degree F for 8 minutes then flip the charred pieces, again roast for 8 minutes.
Repeat for 4 times or until all of the pieces are charred.
Alternatively use oven to roast cauliflower and potatoes. Spread then in single layer in a baking sheet and roast them for 20 minutes.
Meanwhile heat rest of the oil in the same pan, add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
Add nuts and seeds and let them roast for few seconds.
Now add chopped tomato and saute them until soft and mushy.
Keep stiring in between for even cooking to expedite the process add rest of salt and turmeric powder.
It will take 10 minutes to cook tomatoes.
Now add roasted cauliflower florets and potatoes to the cooked tomato masala.
Add all the spices and mix well.
Let whole mixture cook for 5 minutes so that all the spices gets amalgamate into each other.
Finish with the sprinkle of garam masala and amchur powder.
Garnish with chopped cilantro and enjoy.
The whole dish needs to be cooked on medium heat.