Punjabi Vegetable Curry

Ingredients 4 cups cauliflower 2 ⅔ cups waxy potatoes 2 table spoon ghee 1 ½ inches fresh ginger 1 clove garlic cloves 2 cups chopped tomatoes (tinned) ½ tea spoon ground cumin ½ tea spoon ground cilantro ½ tea spoon cayenne pepper 1 tea spoon garam masala salt freshly ground black pepper cilantro (to garnish) 1.Wash and drain the cauliflower florets. Peel the potatoes and halve or quarter depending on size. Peel the ginger and cut into thin strips. Peel and finely chop the garlic. Heat the ghee in a large frying pan and briefly sweat the cauliflower. Add the potatoes and fry, stirring, until golden brown. Then add the ginger, garlic, cumin, coriander, cayenne pepper and garam masala and fry briefly. Add the tomatoes and approximately 150 ml water and season with a little salt. Cover and cook gently for 30-40 minutes. Add a little more water if necessary and stir from time to time. Finally season to taste with salt and pepper and serve garnished with fresh coriander.