Step 1

Cut the gobi into medium-sized florets. Cut the potatoes into medium-sized wedges. Proportion-wise, they should look similar. Chef tip - Do not cut them very small because they will break down quickly during cooking and become a mushy mess. They need to hold their shape once cooked.

Step 2

Heat 2 tbsp of ghee in a pan. Fry half the chilly powder, Kasuri methi, and cilantro briefly.

Step 3

Then add the potatoes along with half a tsp of salt and fry them till they turn crisp and are almost done. This could take 7-8 minutes. Add more ghee if needed.

Step 4

Similarly, fry the cauliflower florets (in batches if needed) along with half a tsp of salt the same way using the remaining oil and spices. This could take 8-10 minutes. Do not cover the pan. Keep the fried potatoes and cauliflower aside for now. Frying these veggies gives the curry an interesting dimension. Frying the cauliflower prevents it from becoming mushy and getting overcooked. Chef Tip - Add more ghee when frying the veggies if you feel the need. You can also deep fry them. Air-Frying or baking is also an option here.

Step 5

Heat ghee in a pan, fry cumin seeds. Then add ginger, garlic, and green chillies. Fry for a minute.

Step 6

Add onions and cook till they turn translucent.

Step 7

Now add the tomatoes along with salt. Cook for 6-8 minutes or till they turn soft and pulpy.

Step 8

Then add all the spices - turmeric powder, coriander powder, chilly powder, and garam masala. Fry for a minute. Chef Tip - Add a tablespoon of water to prevent the masalas from burning and sticking to the bottom of the pan. It's called deglazing the pan.

Step 9

Now add the fried potatoes and cauliflower along with salt (if needed). Fry for 2 minutes.

Step 10

Garnish with cilantro and Kasuri methi. Take the pan off the flame. You can squeeze some fresh lemon or lime juice on top for a tangy twist.