Potatoes and Cauliflower

• 1 pound (450g) Yukon gold potatoes
• 1 small-medium head of cauliflower (500g of florets)
• 2 1/2 tablespoons neutral-flavored oil (can use olive oil if you want)
• Salt and pepper

Masala

• 2 1/2 tablespoons neutral-flavored oil
• 1 1/2 teaspoons cumin seeds
• 1– inch piece of a cinnamon stick (break in half as needed)
• 1 medium yellow onion, diced
• 6 garlic cloves, finely chopped
• 1– inch piece ginger, peeled and finely chopped
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon asafoetida AKA hing; optional
• 1 1/2 teaspoons amchur powder
• 2 teaspoons ground coriander
• 1/2 to 1 teaspoon mild red chile powder
• 1 serrano pepper, slit down the middle just a little
• 2 Roma or plum tomatoes, finely chopped
• 1 1/2 teaspoons kosher salt
• Freshly cracked black pepper
• 1 tablespoon fenugreek leaves (kasuri methi) (optional but recommended)
• 1/2 teaspoon garam masala, plus more to taste
• 1 tablespoon vegan butter (optional, for extra richness)
• 1 big handful cilantro leaves and tender stems
• Freshly squeezed lime juice (or lemon juice)