1. Cut the cauliflower and (peeled) potatoes into bite sized pieces – these should be roughly the same size for even cooking. Wash the potatoes under cold water, place in a bowl, cover with cold water and set aside.
2. Let’s make the ‘tarka’. Take a medium-large lidded sauce pan, saute the chopped onion, cumin, star anise and salt in 2-3 tablespoons of vegetable oil until the onions become translucent and soft.
3. Next add the garlic, ginger and chillies and cook out for a couple of minutes.
4. Now add the garam masala and turmeric and toast for 30 seconds. If the pan is too dry add a splash of water so the spices don’t stick to the pan and burn. Allow the spices to cook out, then add the butter.
5. Taste, and check the seasoning once the butter has melted. It should be salty as you have a lot of vegetables to season.
6. Place in the potatoes along with half a cup of water, which will help them to steam. Increase the hob heat, bring to a boil, and place the lid on the saucepan to trap the steam. Reduce the heat back to medium and simmer for 10 minutes or until the potatoes are 50% cooked.
7. Next add in the cauliflower pieces and ensure these are coated in the tarka; a splash more water will serve the dual purpose of facilitating this and allowing the cauliflower to steam.
8. Bring to a boil again, apply the pan lid to trap the steam, reduce the heat to medium and simmer for a further 7-10 minutes – the aim at the end of cooking is that the potatoes are soft and cooked through and the cauliflower is a little ‘al dente’.
9. Scatter with a flurry of chopped coriander leaves.