Cut the cauliflower florets into medium size pieces. Do not cut them too small.

Wash properly and soak them in hot salted water for 5 minutes.

Wash and peel the potatoes, cut them into long wedges.

In a pan, add some refined oil and fry the cauliflower florets till brown. To fry the cauliflower florets in less oil, sprinkle the oil with salt and fry it in low medium heat. Keep the pieces separately while frying, do not overcrowd the pan . Each piece should touch the oil properly.

Once the cauliflower florets are tender and has absorbed beautiful golden-brownish hues, slot them on kitchen towel until further required.

In a kadhai, heat the mustard oil, Temper the oil with cumin seeds, add the potato wedges and fry them till they become golden.

Into the same oil, add further the grated ginger and tomatoes. Toss them in oil for few minutes, add fresh green peas, followed by cauliflower

Start adding all the spices, salt, sugar and give everything a nice stir.

Cook or braise / bhuno on low medium heat till the tomatoes melts, oil starts separating and everything begin to look nice with deep rich color. This may take around 15-20 minutes.

Sprinkle little hot water over it, just to moisten the kadhai a bit.

Cover and cook the curry in low heat till done.

If requires, sprinkle water from time to time.

Once done, oil will float on top. And both cauliflowers and potatoes should be tender and well done by this time.

Stir in chopped cilantro if you may want and also drizzle a spoonful of ghee over it.

Serve warm with pooris or Bengali sweet pulao