Step 1

Cut the cauliflower into florets and wash .Chop onions, tomatoes and green chili. Make a rough paste of ginger and garlic.

Step 2

Heat the oil in a pan over medium heat and add whole spices like cloves, peppercorns and cinnamon, along with cumin seeds and sauté for a few seconds. When the aromas starts coming out of spices, add chopped onions and sauté until golden brown. Add tomatoes and sauté for few minutes. Add salt to taste, along with Kashimri red chili powder (or paprika), turmeric powder and coriander powder. Mix well. Stir in ginger garlic paste and sauté until you get nice homogenous mixture. Continue stirring until you see the oil separating from this mixture.

Step 3

Add the cauliflower florets and cook covered, checking every few minutes. Make sure it doesn't burn on the bottom. To avoid burning, you can add some water. I like minimum water, about 1/2 cup just to avoid burning. Some prefer a saucier vegetable. In that case you can add more water.

Step 4

When cauliflower is getting tender, add peas and cook until they are cooked to your desired tenderness.

Step 5

Garnish with cilantro and serve it with rotis, naan bread or rice. Goes great with my Tomato Cucumber Raita!