Peel and cube the potatoes. You can also cut them into wedges. Par boil the potatoes in salted boiling water for 5 minutes. Drain and wipe in a kitchen towel.
Cut the cauliflower into bite size florets and blanch them in hot water for 2-3 minutes. Drain and set aside.
Heat oil in a pan for shallow frying.
Shallow fry the potatoes and cauliflowers till golden and crispy.
In the meantime blend 2 large tomatoes, 1 onion, 10 cashews, 3 garlic cloves and a 1/2 inch piece of ginger into a smooth paste
Heat 2 tablespoon oil or butter in a pan. Saute bay leaf, cloves and 2 small cardamoms.
Next add cumin seeds and let them splutter.
Add the prepared tomato puree and mix well.
Add red cili powder, coriander powder, turmeric powder and mix well. Season with salt.
Cook in medium flame until tomato puree gets well cooked and fat releases from the sides.
Add required water to adjust consistency. Simmer for 7-8 minutes
Add the sauteed veggies and toss well. Simmer for 4-5 minutes.
Add garam masala powder and kasuri methi. Mix well. You can also add fresh cream now.
Serve aloo gobi masala hot.