2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 whole cloves
2 teaspoons garam masala
¼ teaspoon ground turmeric
1 teaspoon ground coriander
3 cloves garlic (minced)
Nub of fresh ginger (grated) (± ½-inch piece)
2 medium onions (minced)
1 teaspoon salt
3 medium Yukon gold potatoes (cut in half)
1 small head of cauliflower (cut into bite-sized pieces)
½ cup water
2 teaspoons honey
1 tablespoon lemon juice
Cilantro (or scallions) for garnish
For more heat: 1 small minced serrano chile and/or ½ teaspoon cayenne pepper
Heat the oil over medium heat in a frying pan, then add the mustard seeds, cumin, cloves, garam masala, turmeric, and coriander and gently fry the spices over medium-high heat until fragrant. Be careful not to burn them.
Turn down the heat to medium-low, and add the garlic, ginger, onions, and salt. Fry, stirring regularly until the onions are caramelized (45 min–1 hour).
Add the potato and cauliflower pieces, water, and honey. Cover and cook for 40 minutes, stirring occasionally and making sure that there’s a little water at the bottom. If the pan is dry, add a little more water to prevent burning.
When the cauliflower and potatoes are done, remove the lid to allow any extra water to evaporate. Add the lemon juice and garnish with cilantro or scallions.