Cut the potatoes and cauliflower into bite sized pieces. Optionally, leave the skins on the red potatoes for added texture and color. Place potatoes in a pot filled with water and 1 tbsp salt. Bring the pot to a boil.
When it comes to a rolling boil, add the cauliflower and cover the pot. Turn off the flame and leave the cauliflower to steam with the potatoes for 2-3 minutes. When the vegetables are halfway cooked, drain the pot.
In a large skillet or wok heat 2 tbsp oil or ghee. Add cumin seeds, cinnamon stick, cardamom, clove, and peppercorns. These are the spices that make up garam masala.
Once the cumin seeds begin to sputter, add the onions and sauté until translucent. Add the ginger-garlic paste and stir. Add red chili powder and turmeric and 1 tsp salt and stir until the mixture forms a paste.
* To make the ginger-garlic paste, grate or grind 2 cloves garlic ½ inch nub ginger.
Mix in the tomatoes and allow them to reduce for around 5 minutes on medium-high. Add the cauliflower and potatoes to the skillet along with ¼ cup of water and stir to coat the vegetables with the tomato onion mixture. Add an additional tsp salt to taste.
Cover and reduce the flame to medium and simmer for 5 minutes, stirring occasionally.
Note: If the tomatoes become too dry, add a few tbsps of water to deglaze the skillet so that the mixture does not burn.
Remove the lid, and stir-fry for an additional 3-5 minutes until the water evaporates. Once the potatoes and cauliflower are both cooked through, but not too soft, remove from flame.
Optionally, add kasoori methi and stir well to combine. This step is not essential, but adds a lot of flavor. Adjust salt to taste and garnish with fresh chopped cilantro.