HEAT oil and ghee on medium heat. Add the diced onion and cook until the onions are translucent, about 4 minutes. Add the minced ginger, stir, and cook until fragrant, about 30-60 seconds.
ADD tomatoes and jalapeno and sauté 2 minutes, stirring occasionally.
ADD all spices, reduce the heat, and combine until the oil is absorbed. It will resemble a thick paste.
ADD potatoes, stir to combine with the spices, cover and cook on low heat for 4-5 minutes
ADD cauliflower florets, stir to combine and make sure spices fully coat the cauliflower. Add 2 tsp water and cover. Cook on low heat for 25 minutes, stirring occasionally, until cauliflower and potatoes are tender, but not soggy. Uncover and cook for 1-2 minutes if there is any remaining liquid at the bottom of the pan. Cook on low heat until all liquid is evaporated.