• Cut the cauliflower into florets. Wash them thoroughly and soak them in hot water for 5 minutes to remove any worms. Once done rinse well. Drain excess water and set aside.
• Peel the potatoes and cut them into big cubes. Wash and drain any excess water and set aside.
• Heat 2 tablespoons of oil in a pan. Add cauliflower florets and diced potatoes.
• Saute for 3-4 mins over a high flame.
• Add salt and mix well. Cover the pan with a lid and cook over medium heat until potatoes and cauliflower are lightly golden and 90% cooked while stirring occasionally.
• Once done transfer to a bowl or plate and set aside.
• Heat remaining oil and ghee in the same pan. Add cumin seeds, bay leaf, and Kashmiri dry red chili. Let the seeds crackle.
• Add onion slices. Saute until onion turns slightly golden.
• Add turmeric powder and red chili powder. Stir to mix.
• Add ginger-garlic paste. Saute for 2-3 minutes. If needed, sprinkle a few drops of water.
• Add chopped tomato, salt as required and mix well. Cook until tomatoes turn mushy.
• Add cumin powder, coriander powder, garam masala powder, Kasuri methi, chopped green chili, and ginger juliennes.
• Saute for a few minutes or till the oil starts to separate from the sides of the masala.
• Add sauteed aloo and gobi, and toss well.
• Add 3-4 tablespoons of water and gently toss again. Cover and cook for 5-7 minutes more.
• Add chopped coriander leaves. Stir to mix.
• Remove from flame and serve hot with roti or paratha.

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