Lunch worked well, so I'm making notes. Sorry I'm not detailing quantities much, I went by feel and by what I had handy. The few that I do detail refer to one large portion.

I picked the name because it's a kind of a cross between Bombay aloo and aloo gobi (with a few extra tips from yet another recipe).

Boil some baby potatoes in salted water for about 10 minutes. Drain, cool with water, chop each into half, and set aside. (No need to peel.)

Boil some cauliflower (cut into florets, stems cut into small chunks) in salt water for 5 minutes or less. Drain, cool with water, set aside.

Grate a generous amount of ginger and a couple of cloves of garlic. Chop one onion fairly thin.

In a small cup mix about 1 tbsp tomato concentrate (or double that if tomato puree), juice of one lime (or half a lemon: I had lime), 1 tsp sugar. Add water if necessary to a consistency that will be easy to pour.

At this point the ingredients are ready and the rest of the cooking will take about 10 minutes.

Heat olive oil in a wok. Add salt, asafoetida, cumin seeds (fairly abundant) and 3 whole dried chillies (this produced a fairly hot result).

Add the onion and fry, stirring from time to time, until it starts to go golden.

Add the ginger and garlic and stir about for 30 seconds or so.

Add the potatoes, some turmeric, and some ground black pepper. Stir and fry for a couple-five minutes.

Add the cauliflower and a generous amount of sesame seeds. Stir and fry for a couple more minutes.

Add the tomato and lemon mix, stir, adjust salt, wait until the liquid is absorbed (half a minute should do it), and serve. (You may want to remove the dried chillies.)