Heat some mustard oil in a non-stick pan and add the uniformly cut cauliflower florets.

Add turmeric powder and season with some salt for better frying. At this stage, you may keep the heat on lower-medium and cover and fry. This would cook the cauliflower thoroughly.

Once you see that they have charred at the edges and are uniformly fried like shown here, take them out. Use a slotted spoon so as to drain the excess oil.

In the same pan, we are going to fry the potatoes as well. So add some oil (if needed) and add the potato cubes. You may again cover the pan with a lid so that the potatoes get cooked nicely

Poke a knife at the centre of one of the cubes to check if they have been cooked

Move the potato cubes aside and temper the oil with hing, cumin seeds, dried bay leaf and green chillies. Give everything a good mix

Now, add the fried cauliflower and give everything a good mix

Add freshly grated ginger, cumin powder and coriander powder. Stir everything nicely so that the spice powder is mixed properly

At this stage season with salt and add turmeric powder, red chilli powder and sugar. Mix well. If needed, splash some water and mix everything well. Do this only if you feel that the spices are in lumps or need to get mixed properly

Before turning off the heat, add the garam masala powder and a drizzle of ghee or clarified butter. Vegans may omit the ghee at this stage. Turn off the heat and serve