Cauliflower Chettinad - cooking recipe

Ingredients

1 1/2 teaspoons black peppercorns, coarsely ground
1 teaspoon fennel seed, coarsely ground (saunf)
3 large dried red chilies, coarsely ground
3 tablespoons ghee
1 1/2 tablespoons poppy seeds, coarsely ground
1/2 teaspoon hot red chili powder
3 medium onions, sliced
1 1/2 teaspoons grated ginger
1/2 cup tomato paste
5 fresh curry leaves, washed and torn
2 tomatoes, washed,peeled and chopped
1 1/2 tablespoons lime juice
1/2 teaspoon grated nutmeg
1 (230 ml) can coconut cream
3 baby potatoes, unpeeled,washed and quartered
1 medium cauliflower, washed,stems removed and cut into medium florets

Preparation

Heat ghee in a large wok on medium flame.
Add onions and saute until light brown.
Then add the ginger, chilli powder, nutmeg and the ground spices.
Mix well and cook until it releases its aroma.
Add the cauliflower florets.
Stir-fry for 4 minutes.
Add all the remaining ingredients, except the cauliflower.
When the potato is half-cooked, that's when you have to add the cauliflower florets.
Simmer and cook until the sauce thickens and the cauliflower is crisp-tender.
DO NOT OVERCOOK THE CAULIFLOWER.
Note: If the sauce is too thick, add a little warm water.
Serve with hot rotis!