Heat 3 tablespoons of ghee in a large wok on medium flame.
Add 3 medium sliced onions and sauté until light brown.
Add 1 1/2 teaspoons of grated ginger, 1/2 teaspoon hot red chili powder, 1/2 teaspoon grated nutmeg, 1 1/2 teaspoons ground black peppercorn, 1 teaspoon ground fennel seed, 1 1/2 tablespoons ground poppy seed, and 3 large ground red chilies.
Mix well and cook until it releases its aroma.
Add 1 medium washed and cut cauliflower into florets.
Add 5 washed curry leaves, 2 washed, peeled, and chopped tomatoes, 1 1/2 teaspoons lime juice, 1/2 cup tomato paste, 1 can coconut cream, and 3 unpeeled, washed, and quartered baby potatoes (except the cauliflower).
Cook until the potatoes are half-cooked.
Add the cauliflower florets to the wok.
Simmer and cook until the sauce thickens and the cauliflower is crisp-tender.
Do not overcook the cauliflower.
If the sauce is too thick, add a little warm water.