Whisk ingredients from the spice powders into the yogurt and salt and set aside.

Heat ghee in a saucepan. Splutter the cumin seeds. Fry the ginger garlic paste for a minute.

Add the spice paste and fry for a couple of minutes or till the raw smell is gone.

Add the potato, sprinkle in some water and cook on low flame till half done.

Add the cauliflower and cook till completely done. Sprinkle water in between to avoid sticking to the bottom.

Crush the kasuri methi and adjust seasoning. Switch off and add coriander leaves.

Serve hot with a side of choice.