Step 1

Heat up a large pan on medium-high heat and add the ghee. Add the cumin seeds and sauté until the cumin starts to dance, 30 to 45 seconds. Add the red onions and sauté until golden, 3 to 4 minutes. Add the ginger-garlic paste and sauté for a minute. Add the tomato puree, kastoori methi, coriander powder, garam masala, turmeric powder, Kashmiri red chile powder, green chiles, chopped tomatoes and salt and mix well. Cover and cook the masala on low heat until the mixture has a paste-like consistency, 3 to 5 minutes.

Step 2

Add the cauliflower florets and cubed potatoes and stir well. Add 1/2 cup of water and mix; cover and cook on low until the cauliflower and potatoes are cooked, about 15 minutes. Garnish with the julienned ginger and chopped cilantro.