Take your cauliflower and cut into florets. Take your potatoes and cut them into cubes, you can keep the skin on the potatoes.
In two separate pots, begin cooking the cauliflower and potatoes in water and cook until they are around 70% done. You want the cauliflower to still have a little crunch. The potatoes should not be fully cooked. Once they are 70% cooked, drain the water and let them sit.
Begin finely chopping your white onion and red onion and put them both into a pot with a tsp of butter and keep on medium heat. Stir gently.
After the onions have cooked for a few minutes, add your spices. Add a pinch of sea salt, 1 tsp of black pepper, 1 tbsp of cumin, 1 tbsp of garam masala, 1 tsp of cumin seeds, ½ tsp of coriander powder, ½ tsp of cayenne pepper and ½ tsp of paprika.
Keep stirring your spices with your onions. If you feel the combination is a little dry then add a dash of water.
After stirring, then add 1 tsp of minced garlic (or 3 garlic cloves finely chopped) and 1 tbsp of tomato puree. Stir together gently.
At this stage, preheat your oven to 390°F (200°C).
Take your cubed potatoes and cauliflower florets and add them to your spices and onions and fold together gently. Make sure the potatoes and cauliflower are coated evenly.
Transfer the cauliflower and potatoes to an oven dish.
Leave it to finish in the oven until the cauliflower and potatoes have browned and are fully cooked. This should take around 20-30 minutes.
Once browned, serve your aloo gobi on a plate garnished with juice from a lime, a dollop of greek yoghurt handsome e freshly chopped cilantro.