Step 1

Rinse the cauliflower in a colander and shake off excess water. Sprinkle with turmeric, red chili powder and salt, tossing to coat.

Step 2

Melt the ghee in a wok over medium heat. Quickly fry the cauliflower for several minutes until golden and slightly browned. Remove and set aside.

Step 3

Add ghee and quickly fry the bay leaf, coriander seeds and curry leaves for a minute. Add the onion, salt and saute over medium heat until translucent and cooked down, about 5-6 minutes. Add the garlic and ginger and cook another 2 minutes stirring often.

Step 4

Add the tomatoes, garam masala, red chili powder and turmeric. Cook for 5 minutes on low, covered. Remove lid, remove and discard the bay leaf and mash with back of spoon or puree if you prefer using an immersion blender for a smoother masala sauce.

Step 5

Add the pan fried cauliflower and 1/4 cup water. Toss to coat and cover. Cook another 10 minutes or until fork tender.

Step 6

Serve garnished with cilantro leaves.