Cauliflower and Potato Curry

For spices, seed and chop the jalapeno peppers and peel and chop the fresh ginger. In a blender, food processor, or mortar and pestle, combine: peppers, ginger, coriander, mustard, cumin, and turmeric. Blend or grind a few seconds to make a paste. Melt butter or ghee in a heavy soup kettle over low heat, being very careful not to brown! Add spice paste, stir together and cook briefly, just until mustard seeds begin to sizzle. Turn off heat. To butter/spice mixture, add cauliflowerettes and potato spears, folding vegetables and spices with a large spoon until all vegetables are coated with spice mixture. Add chopped tomatoes and water, turn on heat and bring to a boil. Once boiling, turn heat down to medium low, cover the pot and allow vegetables to simmer for 15 minutes maximum or until just barely tender. Stir in garam masala (optional), salt to taste (I use 2 Tbsp.), and chopped fresh cilantro. Allow to simmer for 2 more minutes. Do not overcook; you dont want mush. To serve: Serve with steamed basmati rice, lemon wedges, and more chopped fresh cilantro. Major Greys Chutney (or other mango chutney) is also very good with this dish. Serves 4-5.