Ingredients:

DRY SPICE 
2 Teaspoons Salt 
1 Teaspoons Cumin seeds (Jeera) 
2 Tablespoons Curry powder 
2 Tablespoons Garam Masala 
2 Tablespoons Kastoori Methi 
1 Tablespoons Cashew butter 
2 Tablespoons Garam Masala 
1 Teaspoon Sugar 

WET INGREDIENTS 
1 Cauliflower, cut into medium sized florets 
2 parboiled potatoes peeled 
1 Cup(s) Finely sliced red onion 
1 Roma tomato, finely chopped 
4 Tablespoons chopped garlic 
2 Tablespoons chopped ginger 
1/4 Cups Chopped cilantro 
1/4 Cup plain yogurt 
2 Tablespoon tomato puree 
4 Tablespoon Canola / Vegetable oil ​

Directions:

1.  Take a large wok (kadai) on a medium high flame 
2.  Add 2 tablespoon of oil 
3.  Fry the cubed potatoes till they are golden brown 
4.  Add cauliflower florets 
5.  Sprinkle 1 tablespoon salt to enhance the cooking and sugar to caramelize the cauliflower 
6.  Sauté it for 5 mins uncovered, till it gets a brown color and releases aroma 
7.   Transfer it to a different bowl 
8.  Use the same wok and add 2 tablespoon oil 
9.  Add Jeera, Onions, Garlic, Ginger 
10.  Sauté for 5 mins until the onion sweats and releases sweet aroma 
11.  Add chopped tomatoes, tomato puree, yogurt and cashew butter 
12.  Stir and mix it thoroughly 
13.  Add all the dry spices one after another 
14.  Sauté for 3 mins 
15.  Add the sautéed cauliflower and potato cubes to the same wok
16.  Gently fold it so that the spices are well mixed 
17.  Add ¼ cup(s) water 
18.  Cover and simmer for 5 to 8 mins on medium low flame 
19.  Check the doneness while occasionally stirring to avoid any burning 
20.  Garnish with cilantro and serve 

Additional Notes 
For crunch and crispiness in the cauliflower, do not overcook it; but if you love soft and juicy cauliflowers, them cook it for some more time. This dish can be relished with piping hot rice/ quinoa / roti/ naan bread. This dish is one of the most popular Indian vegetable delicacy