1. Heat ghee in a large wok on medium flame. 2. Add onions and saute until light brown. 3. Then add the ginger, chilli powder, nutmeg and the ground spices. 4. Mix well and cook until it releases its aroma. 5. Add the cauliflower florets. 6. Stir-fry for 4 minutes. 7. Add all the remaining ingredients, except the cauliflower. 8. When the potato is half-cooked, that's when you have to add the cauliflower florets. 9. Simmer and cook until the sauce thickens and the cauliflower is crisp-tender. 10. DO NOT OVERCOOK THE CAULIFLOWER. 11. Note: If the sauce is too thick, add a little warm water. 12. Serve with hot rotis! ---------------------------------------------------------------------------
Nutrition
Ingredients
