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1
Peel the onions, chop one of them coarsely, then let it soften with a tablespoon or two of oil in a deep pan over medium heat.
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2
Halve and thinly slice the others and set aside.
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3
Peel the garlic cloves, slice them thinly, then stir into the softening onion.
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4
Continue cooking, without browning either the onion or the garlic.
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5
Peel the ginger, cut it into fine matchsticks, then add to the onion and garlic.
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6
Stir the ground coriander, cumin, cayenne, and turmeric into the onion.
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7
Let them fry for a minute or two, then coarsely chop the tomatoes and add them to the pan.
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8
Add the water and bring to a boil.
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9
Season with salt and a generous grinding of black pepper.
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10
Cut the potatoes into large pieces (as if for boiling) and add them to the pan.
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11
Decrease the heat and let simmer for fifteen minutes before breaking the cauliflower into large florets and adding to the sauce.
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12
Quickly toast the cashews in a small, nonstick frying pan until golden.
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13
Add them to the pot, cover, and continue to simmer for fifteen to twenty minutes.
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14
Meanwhile, fry the reserved onions in a little oil in a shallow pan until deep, nutty gold.
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15
While they are cooking, crack the cardamom pods, scrape out the seeds, crush lightly, and add to the onions.
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16
Continue cooking for five minutes or so, then, when all is gold and fragrant, remove and place on paper towels.
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17
When the cauliflower and potatoes are tender when pierced with the tip of a knife, stir in the garam masala (the spices in it are already roasted, so it needs very little cooking) and the creme fraiche.
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18
Simmer for a minute, then serve topped with the reserved cardamom onions and the coarsely chopped or torn cilantro leaves.
