Heat Oil in kadai over medium heat.
Add the Cauliflower Florets into the Oil and fry the florets till they are light golden in colour.
Take out the fried Florets and place it in kitchen towel to absorb the excess oil. Keep it aside.
In the same kadai add some more Oil and heat over medium heat.
Add Cumin Seeds and allow it to crackle.
Add Green Chilli and Chopped Onion. Fry the Onion till it turns transparent.
Next add Ginger Garlic Paste and saute for 30 seconds.
Add Chopped Potatoes and fry it till they are half cooked.
Now add the fried Cauliflower and saute for 2-3 minutes.
After 2-3 minutes add Chopped Tomatoes and Salt. Add Salt as per requirement since we have already added while boiling the Florets.
Mix all the ingredients. Cover the kadai with lid and cook till the Tomatoes become soft and mushy.
Open the lid and add the spices such as Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder and Garam Masala.
Mix well all the ingredients with the spices and fry it properly on low flame.
Cover with lid again and cook till the Potatoes and Gobi are well cooked and becomes tender. It should not be over cooked and should be crunchy.
While cooking, stir the vegetables in between on regular intervals so that it does not stick to the bottom of the kadai and burn.
Open the lid of the kadai and add Kasuri Methi.
Mix the Kasuri Methi uniformly and saute for 2 minutes.
Switch off the stove and add Chopped Coriander Leaves. Mix it uniformly.
Aloo Gobi Masala is ready to be served. Take out the Aloo Gobi Masala in a separate bowl.
Garnish with Coriander Leaves and serve it hot with Roti, Naan or Parantha.