In a small bowl: whisk together the turmeric, cumin, curry powder, garam masala and salt. Set aside.

In a large skillet: warm two tablespoons of oil over a medium heat. Add the potatoes and cook 1 minutes, coating in oil. Cover with a fitted lid and cook about 8-10 minutes. Remove the lid every few minutes to stir the potatoes.

Stir in the broccoli. Cover with the lid again and let cook another 4 minutes.

Add 1 tablespoon of the spice mixture to broccoli and potatoes. Cook another 2 minutes, uncovered. Stir to keep the potatoes from burning. If the pan starts to look too dry, add a tablespoon of water to the pan. Remove the potatoes and broccoli from the pan. Set aside in a large bowl or plate.

Deglaze the pan if needed: Add a tablespoon of water to pan while it's hot. Use a wooden spoon to scape off the burnt on bits. Cook on high until the water has evaporated,

Add the remaining two tablespoons of oil to the same pan. Add the onions, garlic, ginger and chili. Cook about 4-5 minutes until the onions begin to soften.

Stir in the chopped tomatoes and remaining spice mixture. Add the water and cook on medium-high for about 7-10 minutes until the tomatoes have broken down and a thick sauce has formed.

Mix in the lemon juice. Add the potatoes and broccoli back to the pan. Give everything a good stir and cook another 2-3 minutes.

Taste and season with salt and pepper as needed.

Serve over a bed of rice and enjoy.