Ingredients:
2 cups cauliflower florets
2 cups potatoes, peeled and diced
2 tbsp ghee or vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
2 tbsp ginger-garlic paste
1 onion, finely chopped
2 tomatoes, finely chopped
2 tsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
Salt to taste
1/4 cup heavy cream
1/4 cup cashews, finely ground
1/4 cup raisins
1/4 cup chopped cilantro
1/4 cup chopped mint
Instructions:
In a large pot, heat the ghee or oil over medium heat.
Add the cumin and mustard seeds and cook until fragrant, about 1 minute.
Add the ginger-garlic paste and cook for 1-2 minutes.
Add the onions and cook until they are golden brown, about 8-10 minutes.
Add the tomatoes and cook until they are soft, about 5-7 minutes.
Add the coriander powder, turmeric powder, cumin powder, and garam masala and cook for 1-2 minutes more.
Add the cauliflower and potatoes and mix well with the spices.
Add 2 cups of water, bring to a boil and reduce the heat to low.
Cover and simmer for 20-25 minutes or until the vegetables are tender.
Stir in the heavy cream, ground cashews, raisins, cilantro, and mint.
Cook for another 5-10 minutes or until the sauce thickens.
Season with salt to taste.