When cutting cauliflower and potatoes ensure that they are evenly cut. Once they are cooked, they need to hold their shape and be tender. If they become soggy or mushy, it will ruin the taste and texture of the curry. That is why frying them first helps. Frying the vegetables gives them a firmer texture, prevents them from becoming soggy, and also brings a whole new flavor dimension to this Aloo Gobi Fry. Also, do not cover the pan when frying the veggies. Avoid using frozen cauliflower florets.