Cauliflower Potato Masala (Aloo Gobi)

Heat oil in a pan. Once shimmering, add mustard and cumin seeds (can omit if not available). Add curry leaves. Once the leaves and seeds start to pop, add sliced onions and garlic and sauté until caramelized. Add cauliflower florets and cook covered until it starts to become tender. Add the can of crushed tomatoes and cook the cauliflower in the tomatoes for about 5-7 minutes. Then add the sliced potatoes. Cover and cook until both the cauliflower and potatoes are tender. Add green chilies, juice of half a lemon, and cilantro at the end. Garnish with cilantro and serve with basmati rice, naan, or quinoa!