A delightful Indian-inspired dish combining tender cauliflower and potatoes in a rich, spiced coconut milk sauce.
Mix all the spices together in a small bowl and set aside.
Mixing the spices beforehand ensures even distribution of flavors.
Cut the cauliflower into florets and dice the potatoes into bite-sized pieces. Wash them thoroughly.
Uniformly sized pieces ensure even cooking.
Heat the ghee in a frying pan over medium heat.
Using ghee adds a rich, authentic flavor to the dish.
Add the chopped onion, ginger, and garlic to the pan. Sauté until the onion is golden brown.
Stir frequently to prevent the garlic from burning.
Add the spice mix to the pan and stir for 1 minute to release the aromas.
Toasting the spices enhances their flavors.
Add the cauliflower and potatoes to the pan. Stir to coat them evenly with the spices.
Ensure the vegetables are well coated for maximum flavor.
Pour in the coconut milk and stir well. Cover and simmer until the vegetables are tender.
Stir occasionally to prevent sticking.
Serve the curry hot with steamed rice or bread.
Garnish with fresh coriander leaves for added freshness.
