Ingredients:

• 230 ml – Coconut Milk
• 3 – baby potatoes, unpeeled and quartered
• 2 – tomatoes, peeled and chopped
• 2 – medium onions, sliced
• 1.5 tsp – Black Peppercorns
• 1 tsp – Fennel seeds
• 3 – large Dried red chillies
• 1.5 tbsp – Poppy Seeds
• 3 tbsp – Ghee
• 1.5 tbsp – grated Ginger
• 1/2 tsp – hot Red Chilli powder
• 1/2 tsp – grated Nutmeg
• 1/2 cup – Tomato paste
• 5 – Curry leaves
• 1.5 tbsp – Lime juice
• 1 – medium Cauliflower washed, stems removed and cut into medium florets

Method:

1. Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
2. Heat ghee in a large wok. Saute onions until light brown.
3. Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
4. Add all the remaining ingredients except cauliflower.
5. Add the cauliflower when the potato is half cooked.
6. Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
7. Do not overcook the cauliflower.