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 (or will oxidise) and set aside.
2. Let’s make the ‘tarka’. Take a medium-large lidded sauce pan, fry the chopped onion, cumin, star anise and salt in some vegetable oil. Cook on a moderate heat until the onions become translucent and soft.
3. Next add the garlic, ginger and minced chillies (remember you can add more chillies later if needs be). Allow to cook out.
4. Now add the garam masala and turmeric. 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 in the chopped coriander stalks and butter. Cook out.
5. Taste, and check the seasoning. It should be salty as you have a lot of vegetables to season. Correct as appropriate.
6. Then put in the potatoes, and a little splash of water, which will help them to steam. Increase hob heat, bring to a simmer, and place lid on saucepan so the spuds can steam for 10 minutes or so.
7. Next add in the cauliflower, and ensure it’s all coated in the tarka, a splash more water will serve the dual purpose of facilitating this and allowing the cauliflower to steam. The spuds will be half cooked at this point.
8. Crank up the hob heat to boiling, then reduce to simmer, apply pan lid, allow to steam. Finish cooking for a further 7-10 minutes – the aim at the end of cooking is that the potatoes are cooked through and the cauliflower is a little al dente.
9. Scatter with a flurry of chopped coriander leaves.