Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         potatoes with skin
   1      tablespoon    fenugreek
                        salt -- to taste
     1/3  cup           oil
     1/8  ounce         mustard seeds
  24                    curry leaves
     2/3  ounce         ginger paste -- strained
     1/3  ounce         garlic paste -- strained
   1 3/4  pounds        cauliflower
                        (cut into medium-sized flowerets)
   1      teaspoon      yellow chile powder
   1      teaspoon      amchur powder
     1/2  teaspoon      cumin powder
     1/2  teaspoon      fresh black pepper powder -- coarsely ground
                        generous pinch of kasuri methi
                        ***FOR THE GARNISHING***
   1 1/8  ounces        fresh pomegranate seeds

Preparation:

QUARTER the potatoes and then halve each quarter lengthwise. Blanch in salted boiling water until al dente (almost cooked, but not soft and squishy). Drain and keep aside. Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Wash in running water, drain and keep aside. Heat oil in a kadai or wok and season with mustard seeds. When they crackle, add curry leaves. Stir for some time. Add the ginger paste and garlic paste. Stir-fry until the moisture evaporates. Then add fenugreek and stir for a few seconds. Add cauliflower, yellow chile powder and salt. Stir well. Lower the heat. Cover and cook (for about six minutes) until al dente. Uncover and increase to medium heat. Add potatoes and stir-fry for five minutes. Sprinkle amchur powder, cumin powder, pepper powder and kasuri methi. Stir well. Check the seasoning and remove from heat. To Serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori paratha, bidari paratha or puri.