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Heat 1 tbsp avocado oil in a pan over medium heat. Cook the cauliflower in batches until it is soft and cooked, but still has a crunch to it. Do the same with the potatoes or just add the potatoes with the second cauliflower batch and hope it works out, which is what I did.
Heat mustard oil in the same pan. When the oil is hot add cumin seeds and let it sizzle for 30 seconds or so before adding hing. Within the next minute, add ginger and green chilis. Cook until the raw ginger smell goes away. Add onions and cook until translucent.
Add tomatoes and salt. Stir until the juices evaporate and the tomatoes clump together. Add ground spices and stir for a couple minutes.
Toss the cooked cauliflower and potatoes in. Stir for a few minutes. Add ½ cup water, reduce heat to low, cover, and simmer for about 5 minutes, or until the vegetables are cooked but not mushy.
To assemble, spread any chutney onto a roti or paratha. Add the aloo gobhi and optionally, any raw veggies, like pickled onions, carrots, or cucumbers. Perhaps a moong salad on the side?