How to make it… 1. Boil the potatoes and cauliflower in water, with the turmeric, until cooked. While they are cooking mix the Spice Mix with enough water to form a sloppy paste. 2. Heat the ghee to a medium-hot heat and fry the mustard seeds for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the garlic paste and ginger paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 5. Add the Base Curry Sauce and cook for 2 minutes. 6. Add the salt, potatoes and cauliflower, mix carefully so as not to break the vegetables, and cook until heated through. 7. Add the (optional) coriander leaves to garnish.