Mix coriander powder, cumin powder, turmeric, dry mango powder (amchur), chat masala, salt, red chilli powder, and kashmiri red chilli powder in a bowl. Set aside.

Cut and wash the cauliflower florets and potatoes, pat them dry, and place them in a bowl. Add ½ tsp turmeric and toss them nicely.

Heat oil on a high flame in a wok or deep pan. Add the cauliflower florets and potatoes and fry them for about 8-10 minutes or until golden brown and slightly crispy on all sides. Stir occasionally. (Note that the potatoes and florets should be 80-90% cooked at this point)

Transfer the vegetables to a kitchen towel to absorb excess oil.

Add the spice mix to the fried vegetables and toss them nicely until evenly coated.

Heat oil in the same wok/pan until hot on medium to high flame.

Add bay leaf, black cardamom, green cardamom, cinnamon stick, mace, and fry for a few seconds or until fragrant. Add chopped ginger and saute for a minute.

Add the tomatoes and chopped green chilli, stir and cook for 3-4 minutes until soft and the oil starts to ooze out.

Add desiccated coconut and mix. Cook for 1-2 minutes.

Add water and kasuri methi and bring to a boil. Add fried florets and potatoes and gently mix.

Reduce the heat to low, cover the pan, and let the vegetables simmer for 7-8minutes or until fully cooked.

Taste the dish and adjust the seasoning as needed. Finish by garnishing with sliced green chillies and fresh cilantro before serving.

Serve hot with roti or paratha.