1. Toast the coriander and cumin in a hot dry cast iron skillet for 30-60 seconds. Do not burn. Add them and the other spices to a spice or coffee grinder and grind to a fine powder.
2. Trim the stalks from the spinach leaves. In a frying pan, add a tablespoon of ghee or oil and wilt the spinach a little at a time. Set spinach aside.
3. Cut the cauliflower into small flowerets, discarding the hard central stalk. Heat the ghee or oil in a Dutch oven. Add the onions and cauliflower flowerets, (and the potato) and fry the vegetables gently for about 3 minutes, stirring frequently. Add the garlic
4. In a cast iron frying pan, add a tablespoon of ghee or oil and heat it. Add all the spices and the ginger to the oil and stir-fry gently for 1 minute. This is called making a targa. Turn off heat. Add the drained tomatoes to the skillet and use the tomatoes to adsorb all the saut?ed spices.
5. Into the Dutch oven, add the tomatoes and the stock and season with salt and pepper. Bring to a boil, cover, reduce the heat and simmer gently for 8 minutes.
6. Add the spinach to the pan, stirring to mix well. Cover and simmer gently for 10-12 minutes, stirring frequently until the cauliflower is tender. the stock should be almost completely absorbed by the vegetables. Serve hot.
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