Heat 1 tablespoon of oil in a large cooking pot. Add potato cubes and cauliflower florets. Cook uncovered for around 10 minutes on a medium flame gently stirring after every 2-3 minutes. Transfer the half-cooked potatoes and cauliflower to a bowl.
In the same pot heat the remaining 1 tablespoon of oil. Add cumin seeds. Once the seeds start spluttering add asafoetida and saute for around 10 seconds.
Add chopped onions and cook until the onion starts turning brown.
Add minced garlic and saute for a few seconds.
Next, add red chili powder, turmeric powder, coriander powder, and crushed kasoori methi. Saute for around 30 seconds.
Add chopped green chilies, tomatoes, and salt. Mix everything and cook until the tomatoes turn mushy.
Once the tomatoes are nicely cooked add half-cooked potatoes, cauliflower, and thinly sliced ginger. Mix everything. Add around 2-3 tablespoons of water and cover the pot with a lid. Cook covered for around 15 minutes or until the potatoes are cooked. Gently stir after every 5-6 minutes.
Finally, add chopped cilantro, mix everything, and cook uncovered for 1-2 minutes. Serve hot with roti, paratha, or rice and dal.