Ingredients For the deep frying 700 ml sunflower oil, to deep fry 600 g florets of cauliflower 150 g stalk and leaves of cauliflower, chopped 450 g potatoes, peeled and roughly chopped For the aloo gobi 2 tbsp olive or sunflower oil 1 medium onion, finely chopped ½ tsp cumin seeds 1 tsp garlic, finely grated or crushed 1 tbsp fresh ginger, peeled and finely grated 1 medium tomato, finely chopped 3 hot green chillies, finely chopped 1 tsp dried fenugreek leaves ¼ tsp turmeric 2 tbsp coriander leaves, finely chopped Method 1. For the deep frying: Pour the oil into a karhai or wok and set it over a medium-high heat. Wait for it to get very hot. 2. Fry the cauliflower florets in two batches, for about 2 minutes per batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches. 3. Now carefully add the potato to the oil, stand