Step 1

Heat 2 tablespoons oil in a pan or kadai. You can use any neutral flavored oil.

Step 2

Keep the heat to low. Add ½ teaspoon cumin seeds and let them splutter.

Step 3

Then add ⅓ cup chopped onions.

Step 4

Saute the onions stirring often on medium-low heat till they become translucent.

Step 5

Next add 1.5 teaspoons ginger-garlic paste or crushed ginger-garlic.

Step 6

Mix and saute the ginger-garlic, till the raw aroma of ginger-garlic goes away.

Step 7

Reduce the heat to a low. Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder and ½ teaspoon coriander powder.

Step 8

Keep the heat low, mix the spices very well. You can even switch off the flame.

Step 9

Next add 1 cup chopped tomatoes and 1 green chili (chopped).

Step 10

Mix the tomatoes very well and begin to saute them on a low to medium-low flame.

Step 11

Saute till the tomatoes become soften, becoming mushy and you see oil releasing from sides of the pan.

Step 12

Then add 2.5 to 3 cups chopped cauliflower florets. If you want, you can even blanch the cauliflower in hot water for 15 to 20 minutes.

Step 13

Stir and mix the cauliflower very well with the masala.

Step 14

Season with salt as per taste. Stir again and mix very well.

Step 15

Then add ¾ to 1 cup water or add as required.

Step 16

Cover the pan with a lid and cook on a low to medium-low flame till the cauliflower is cooked and tender.

Step 17

Do check in between and if the water dries up, you can add more water.

Step 18

Once the cauliflower is done, then add ¼ teaspoon kasuri methi. Crush the kasuri methi and then add.

Step 19

Mix again well and switch off the heat.

Step 20

Lastly add 2 to 3 tablespoons chopped coriander leaves. Mix well.

Step 21

Serve cauliflower curry hot or warm with chapatis or steamed rice. You can also serve it as a side dish with a combo of dal-rice or any veg gravy and rice.