Directions

1. In a large frying pan on a medium heat sauté spring onions, curry leaves, cumin seeds and asafoetida in olive oil for a couple of minutes. As the spring onions soften and the spices become aromatic pour in sesame oil.
2. Add in Black Lime Chilli Powder, Black Lime Powder, garam masala, turmeric powder, coriander powder and ginger. Stir all together and gently fry the spices for 2 minutes, add more olive oil if needed to prevent burning.
3. Stir in half of the boiling water to the pan to make a sauce.
4. Add the potatoes and coat them well in the sauce.
5. Place a lid on the pan and simmer on a medium heat until the potatoes are half cooked.
6. Add the rest of the boiling water as needed so there is always some liquid in the bottom of the pan.
7. Add the cauliflower and coat it well in the sauce. Put the lid back on and simmer until all the vegetables are tender but still hold their shape.
8. At the end there should be very little liquid left in the pan.
9. Add in the lime juice and season with salt.
10. Serve Aloo Gobi in a bowl, garnish with fresh coriander and chilli. Serve with lime wedges.