Dry potato and cauliflower curry

This is a recipe I got from a co-worker because she brought it for lunch frequently, and it was the envy of the lunchroom. She told me how to make it, and I asked if it was aloo gobi. Apparently not, aloo gobi is different she said. Then I asked what it was called, and she shrugged and said "I dunno. It's just potatoes and cauliflower." I get why she played it down - it's incredibly simple and fast to make, but it's also delicious and satisfying, whatever it's called. 

1 large or 2 small potatoes

1/2 small head of cauliflower

1/2 small onion, diced finely

3 cloves garlic, minced

1/2 tsp ground mustard seed

1 tsp cumin (seeds are better, but ground is fine)

1 tsp ground ginger (or equivalent fresh)

1 tsp garam masala

1 tsp curry powder (because I didn't have tumeric)

1/4 tsp ground red chilis (not the same as chili powder) OR finely diced serrano or jalapeno added with the garlic

fresh cilantro

lime juice

salt 

Microwave the potato until very tender. Set aside. Break cauliflower into small florets. Microwave until tender and set aside. 

Heat about a Tbsp of oil on medium high heat and fry onion until it starts to soften. You want the onions to be cooked through, but still have a bit of bite - I like the potatoes and cauliflower very soft, so the onions are part of the texture. Add garlic and fry a little more. Add all spices except salt and fry until fragrant. Dump in cauliflower and stir around. Peel skin off potato and dice into large chunks. Add to pan and add a sprinkle of salt. Stir well and taste, adding more salt if necessary. Sprinkle with lime juice. Pour on about two Tbsp of water and stir well. This is just to get the spices and lime to distribute well - you want to cook it off til it's very dry again. Taste again and add salt or lime as necessary. Chop up a few sprigs of cilantro, stems and all. The chopped stems also add a little texture. Take off heat and stir in cilantro. Serve with rice or flatbread.