Chop all potatoes into one-inch cube pieces.
Break the cauliflower florets into smaller pieces similar to the potatoes
Chop the onions finely, mince the garlic and grate the ginger.
To the skillet add oil - on low heat
Saute ginger and garlic for only 30 seconds on low heat
Add in the onions and a pinch of salt.
Saute until onions are translucent - about 2 minutes.
Add the tomatoes and the curry powder and garam masala
Saute a minute
Add 2 tbsp water and continue to cook on low until you get a nice aroma from the spices.
Next, add the potatoes and cauliflower.
Give it a good stir making sure it's all coated well with the spices.
Add salt, pepper and 1/4 cup water - mix well.
Let cook for about 10 minutes on medium-low heat with a lid on (covered)
Open the lid and continue to cook for another 10 minutes without the lid (uncovered)
Stir occasionally. Add a few tbsp of water only if necessary to prevent sticking.
The potatoes and cauliflower should be cooked but still, hold their shape
Once the potatoes and cauliflower are cooked - add the lemon juice and cilantro.
Check and adjust seasoning.