Preheat oven to 400℉ (205 c)

In a bowl, add cauliflower and potato and sprinkle in the oil, toss well to coat. Drizzle in some lime juice and mix well

Add in all of the spices and salt in a small bowl, mix really well and sprinkle over the cauliflower and potato mixture. Add the ginger and garlic.Toss well to coat.

Transfer the cauliflower and potato mixture to a parchment lined baking dish, spread evenly to ensure even cooking.

Bake at 400℉ for 25-35 mins or until cooked through, checking large pieces of potato for doneness. See notes for alternate cooking methods

To make the sauce: heat a large skillet over medium heat, add oil and when the oil is somewhat hot, add in the coriander, cumin, garam masala and cayenne and mix well. Let the spices get really fragrant and then add in ginger and garlic.

Cook for a few seconds and then add in chili and onion, cook until the onion is golden.

Add in pureed tomato and salt and mix well.

Bring mixture to a boil and cook for another minute to thicken the sauce and roast the pureed tomato. Add in the baked potato cauliflower mixture into the sauce and mix well. Add in fenugreek leaves and toss well to coat with the sauce.

If the sauce is too thick , add in a few Tbsp of water then mix well and cover. Cook for 2-3 minutes and switch off heat.

Let sit covered for a few minutes in order for the flavors to meld together. Taste and adjust salt and flavor.

Garnish with cilantro and lime juice before serving.Store refrigerated for upto 3 days