Scrub the potatoes thoroughly and cut into 1.5 cm cubes. Soak the cubed potatoes in a large bowl of water to remove excess starch.

Chop the cauliflower into bite-sized florets.

Bring a large pot of water to a rolling boil, add a pinch of salt, and switch it off. Add the cauliflower florets and let sit for 5 minutes. Drain and rinse with cold water to prevent sogginess.

Heat oil in a heavy pan. Add mustard seeds and cumin seeds, followed by slit green chilies and minced ginger garlic. Sauté for a minute.

Add finely chopped onions and curry leaves. Sauté until the onions soften.

Drain the soaked potatoes and add them to the pan. Sauté on high heat for a minute, then add the cauliflower florets.

Mix in the spice powders: turmeric, coriander, chili powder, and garam masala. Stir well.

Cover and cook until the potatoes are soft, about 10-12 minutes. Avoid adding water to keep the dish from becoming mushy.

Once cooked, add crushed kasuri methi, lemon juice, and chopped coriander leaves. Mix well and remove from heat.

Serve warm.