Cauliflower and Potatoes in Yogurt Sauce

Cut the cauliflower into roses 4 cm long and 2, 5 cm thick. Heat the ghee in a heavy skillet over medium heat. Pour in the cumin seeds and crumbled chilies and roast for 30- 45 seconds. Cook until the cumin seeds turn golden brown. Add the ground spices. Wait a few seconds and then add the diced potatoes. Stir for 2-3 minutes until the potatoes turn brown. Now add the cauliflower and stir repeatedly for 2-3 minutes. Pour in water and salt and cover the saucepan well. Make on medium heat in about 10 min. Shake the saucepan briefly from time to time. Finally, stir in the yogurt and simmer on low heat for a few min. until the sauce becomes creamy. Sprinkle the garam masala on top and stir gently. Garnish each plate with a slice of tomato and a piece of lemon.

Tip: Always use aromatic spices to enhance your dishes!

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