First, cut the cauliflower florets into medium-sized pieces.

Next, peel and cut the potatoes into cubes. Slice the onions thinly and blend the tomatoes into a fine puree.

Cut the paneer into cubes. Keep all of them aside.

Marinate the potato and cauliflower florets with 1 tsp turmeric powder and salt to taste. Keep them aside for 5-7 minutes.

Now, take a kadhai or cooking pot and add the mustard oil (around 3 tbsp).

Let the oil heat until it smokes a little and then add the paneer cubes.

Fry them from all the sides for a minute.

Then transfer them into a plate and add oil if needed.

Let the oil heat and then add the potato cubes and cauliflower florets. Keep the flame on medium.

Fry them until cooked through. Cover and cook; stir them occasionally.

When they are cooked properly, transfer them onto a plate.

In the same kadhai or cooking pot add oil if needed.

When the oil is hot, add the bay leaf (tear it from the middle), cumin seeds, dried red chilis (break them from the middle), and cloves.

Stir them until fragrant and then add the sliced onions. Keep the flame on low to medium.

Fry the onions until tender.

Next, add the tomato puree.

Stir everything consistently and let the masala cook.

In the meantime, take a small bowl and add cumin powder, red chili powder, coriander powder, and 1 tsp Turmeric powder.

Add 2-3 tbsp of water and mix them into a paste.

Add this to the masala.

Stir everything again and let the masala cook until out separates out.

Now, add 1 ½ cups of water and let this come to a simmer.

When the gravy starts to simmer, add the fried potatoes and cauliflower florets.

Stir them nicely and let them simmer for 3 minutes.

Now, add salt to taste along with sugar to taste (optional).

Add in the paneer cubes and stir them gently.

After this, add 1 slit green chili into the kadhai.

When the gravy starts to turn semi-thick, take a taste test.

Add anything if needed.

When it is on the thicker side, turn off the flame and transfer the Fulkopi Aloo Diye Paneer into a serving bowl.

Garnish the dish with one slit green chili.