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1
Heat 2 tbsp oil in large heavy pot on med high
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2
Add potatoes and stir well to coat
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3
Cook 2 minutes, stirring frequently
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4
Add cauliflower, lower heat to medium, and cook 2 minutes more, continue stirring to keep from sticking.
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5
Add 1/2 cup water, bring to a boil, cover and cook 5 minutes more.
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6
Remove mixture from pot and set aside
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7
Wash pot, return to stove on med-high heat.
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8
Add 1 tbsp oil, lower heat to medium
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9
Add anise, cloves, cardamom, cinnamon and bay leaf, cook 1 minute
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10
Add onion and mustard powder
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11
Stir briefly, add tomato, salt and sugar, cook stirring frequently until tomato has softened and onion is translucent, about 7 minutes.
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12
Add ginger and garlic and cook, stirring occasionally for 1 minute. Add 1/2 cup water and bring mixture to a boil.
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13
Stir in cayenne and turmeric until incorporated and cook 3 minutes more.
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14
Add potato and cauliflower mixture and 1/2 cup water. Stir to coat vegetables.
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15
Raise heat to med-high and boil 3 minutes.
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16
Add 1 cup water. Dish will be quite soupy.
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17
Boil curry hard, uncovered, for 10 minutes. Add more water if necessary to prevent scorching. Liquid will reduce and potatoes and cauliflower will be tender.
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18
Serve with rice.
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19
Do not eat whole spices.
