Prepare the spice paste: In a spice grinder, combine the sesame/poppy seeds, fennel seeds, coriander seeds, crushed cloves, cashews, and sugar. Grind to a fine powder.
Whisk the broth: Transfer the ground spice powder to a bowl.
Whisk in 0. 33 cup / 80 ml of water and the tomato paste until smooth. Gradually whisk in the remaining 1. 15 cups / 280 ml of water and the heavy cream.
Set aside.
Prep the potatoes: Pierce each potato piece in 3 or 4 places with a fork to a depth of about 0. 5 inch / 1. 5 cm. This helps them cook evenly.
Deep-fry the vegetables: Heat oil or ghee in a deep pan over moderately high heat to 365°F / 185°C.
Working in batches, fry the potatoes and cauliflower florets until golden brown.
Drain on paper towels.
Sizzle the aromatics: In a heavy casserole dish or Dutch oven, heat 3 tbsp (45 ml) of ghee or sesame oil over moderate heat.
Add the slivered chilies and julienned ginger and let them sizzle for a few seconds.
Temper the spices: Add the black mustard seeds and fry until they sputter. Immediately add the curry leaves and stir for a moment.
Simmer the broth: Slowly pour the prepared cream-tomato broth into the casserole, whisking constantly.
Bring the mixture to a gentle simmer.
Combine and seal: Add the fried cauliflower and potatoes to the simmering broth.
Remove from heat. Lay a sheet of aluminum foil over the pot, crimping the edges tightly under the rim to create a seal.
Place the lid on top.
Bake: Place the sealed casserole in a preheated 300°F / 150°C oven and cook for 25 minutes. Alternatively, cook on a raised rack over very low stovetop heat.
Finish and serve: Carefully remove the lid and foil, watching for hot steam.
Check that the vegetables are tender. Gently fold in the garam masala and garnish with fresh coriander before serving.
Fry vegetables in small batches. Overcrowding the pan drops the oil temperature, leading to soggy, oil-logged veggies instead of crisp, golden ones.
