Clean cauliflower and cut into florets about 4 cm and 2.5 cm thick. Rinse in a colander and drain.
Briefly fry the ghee or oil, cumin seeds and chili until the cumin seeds turn golden brown. Add the ground spices. Then add the diced potato and fry for 2-3 minutes until they turn brown. Add the cauliflower and the water and salt and cover the pot with a lid. Cook for about 10 minutes, until the vegetables are soft but still firm to the bite.
Finally, stir in the yogurt and simmer briefly until the sauce is creamy. Sprinkle with the garam masala and stir gently.