Step 1

Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves,  cumin seeds and mustard seeds and saute 1-2 minutes.

Step 2

Lower heat and add remaining spices – turmeric, paprika, asafoetida, coriander– along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.

Step 3

Add salt and water, give a good stir scraping up any browned bits.

Step 4

Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).

Step 5

Spoon into a serving dish, scraping all the goodness out of the bottom of the pan over top.

Step 6

Garnish with cilantro sprigs.  Serve with naan, basmati rice or roti!