First, peel the potatoes and dice them into medium-sized cubes.

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

Wash all of them thoroughly and keep them aside.

Next, take a kadhai and add mustard oil (around 3-4 tbsp).

Keep the flame on medium and let the oil heat until it smokes a little.

Add the potatoes and fry them for about 5 minutes.

Next, add the cauliflower florets and stir them together.

Cover and let them cook for 3 minutes.

Remove the cover and add salt to taste.

Combine them nicely and cover them again.

Stir them again and let them cook through completely.

When done, transfer them into a bowl and keep them aside.

Add cumin seeds, cinnamon stick, and green cardamoms (break them from the middle).

Stir them until fragrant, then add the sliced onion.

Fry the onion until they are translucent.

Next, add the ginger garlic paste. Stir them consistently until the raw scent is gone. (You can skip this step if not using ginger garlic paste).

After this add the tomato puree into the kadhai.

Combine everything together.

Let it cook for 5 minutes and then add turmeric powder, red chili powder, cumin powder, and coriander powder.

Stir continuously and let it cook until oil separates from the masala.

Take a taste test and add salt to taste.

Stir again and add around 2 cups of water.

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

Cover and let them simmer for 5 minutes.

When the gravy becomes semi-thick, add the chingri or shrimp.

Stir them and take a taste test.

Add salt if needed.

Break the green chilis from the middle and add it to the gravy.

Stir again and let them simmer for 2 minutes.

Add chopped coriander leaves and combine them gently.

When done, turn off the flame and transfer it into a serving bowl.

Garnish the Aloo Fulkopi with Chingri by sprinkling a bit more chopped coriander.