Heat sufficient oil in a deep frying pan and deep-fry the potatoes and cauliflower till light brown. Drain onto an absorbent paper and keep aside.
Heat one-tablespoon oil in another pan and add cumin seeds and bay leaves. Add coriander and cumin pastes and stir-fry on low heat, sprinkling a little water occasionally, till the masala leaves the oil.
Add the fried vegetables and mix well. Add a little water and tomato and simmer till the vegetables are almost done. Add salt, sugar and slit green chilies and mix well. Simmer till the gravy is thick. Add fresh ground garam masala powder and ghee. Mix well and serve hot.