Step 1

Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.

Step 2

Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.

Step 3

Add onions and green chilli. Saute until pink or golden.

Step 4

Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.

Step 5

Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.

Step 6

Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.

Step 7

Then add cauliflower florets and saute for 1 to 2 mins.

Step 8

Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.

Step 9

Cover and cook until the cauliflower is tender but not mushy.

Step 10

If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.

Step 11

Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.