Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    potatoes -- peeled and cubed
     1/4  cup           clarified butter or ghee
   1      large         onion -- thinly sliced
   1      small         cauliflower -- (quartered & thinly
                        -- sliced -
                        including stem)
                        salt
   2      teaspoons     chopped garlic
     1/2  teaspoon      turmeric
   1      teaspoon      ground cumin
   1      teaspoon      coriander
   1      teaspoon      mustard seeds
   1      bunch         spinach -- stems removed
   1      bunch         watercress -- large stems removed
   1      small         carrot -- grated
   1                    lime -- juiced
                        several pinches garam masala
                        cilantro sprigs -- for garnish

Preparation:

Steam the potatoes until tender. Heat 2 tablespoons of the butter in a wide saute pan over medium-high heat. Add the onion and saute until well browned, about 12 minutes. Remove and set aside. Melt the remaining butter in the same pan over high heat. Add the cauliflower, season with salt, and saute until it begins to color in places, after a few minutes. Return the onion to the pan and add the garlic, spices, and potatoes. Lower the heat and cook until everything is heated through, about 4 minutes. Add the greens, carrot, and 1/2 cup water. Cover and cook until the greens are wilted, about a minute. Season with lime juice and a few pinches garam masala, then turn onto a platter and garnish with the sprigs of cilantro. NOTE: Deborah cites Joe Evans for this dish that marries the rich aromas of a curry with the speed and lightness of stirfry. The ghee is an important flavor in this dish. Serve with Naan or pappadums.