I had to earn this recipe/ demonstration from Ashok by putting in some extra hours. In the end, this isn't the Aloo Gobi that I was expecting, but it was pretty good.
I cleaned up the cauliflower heads into nice florets, steamed up some yellow nugget potatoes, and deep fried them both. The cauliflower was fried until cooked through, while the potatoes were deep fried for crispy ruggedness. He threw one of the crispy potatoes across the room to show me why he deep fried it in addition to the steaming - so that it would hold its shape. Meanwhile, he fried the flavors in oil: bay leaves, cumin seeds, chaat masala, chana masala, and finally cilantro.
The spice paste as well as some fresh cilantro, was added to the cooked potatoes/ cauliflower, mixed, and salted/ spiced with cayenne to taste.