The traditional ghassi masala paste made of myriad spices, coconut, onions and tamarind is a perfect base to cook vegetables like cauliflower and potato, because it has a multi-faceted flavour that overpowers the subtlety of the veggies making the final dish rather exciting. Coconut milk is a must as it balances the spices in the paste, ensuring that the cauliflower and potato ghassi is exciting but also pleasing to the palate. Enjoy the cauliflower and potato ghassi with your favourite roti, puri or even plain ghee rice or jeera rice.