1. Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
2. Heat ghee in a large work. Saute onions until light brown.
3. Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
4. Add cauliflower florets and stir fry for 3-4 mins.
5. Add all the remaining ingredients except cauliflower.
6. Add the cauliflower when the potato is half cooked.
7. Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
8. Do not overcook the cauliflower.

Note: If sauce is too thick, add a little warm water.

Note:
Cauliflower is an excellent source of fibre, which helps to improve colon health and prevent cancer.