Add water. After it comes to a boil, add florets and ½ tablespoon of salt. Cover the pan with a lid. Boil for 5 minutes.

Take the florets out of the water.

Take another pan and heat it. Pour 1 tbsp mustard oil into it.

Add the potato cubes. Add a pinch of salt and turmeric powder. Fry the potatoes until they turn golden. Take them out on a plate.

Add the remaining mustard oil. Add whole spices – dry chilies, bay leaf, cumin seeds, cinnamon sticks and cardamom to the hot oil. When they smell, add onion and fry until golden brown.

Add onion-ginger-garlic paste. Fry well until the raw smell completely goes away.

(Pro Tip: I cook the paste patiently until it loses its sharp smell; otherwise, it can leave a raw taste in the curry.)

Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Add a little bit of water and mix well.

Add fried potato cubes and give them a good stir.

Add chopped tomatoes. Mix well.

Add the florets and sprinkle some salt. Mix the masala, potatoes and florets gently so that spices coat the vegetables. Sprinkle ¼ tablespoon of garam masala.

(Pro Tip: I use a light hand here because the boiled florets can break apart easily while mixing.)

Add water as required for the gravy.

Cook with a lid on.

When the water comes to a boil, add peas and garam masala. Cook for 5 minutes with the lid on.

Add ghee and mix well.

It is ready and pour the aloo gobi matar in a bowl.