Take oil in a handi and add cumin, cloves, cinnamon, and cardamom.
When they crackle, add chopped onions and cook till golden brown.
Add ginger-garlic paste and stir. Add turmeric, coriander, and red chilli powder dissolved in 1/2 cup water and saute for about 3 minutes.
Add the florets of cauliflower and cook for a while.
Add the beaten yoghurt, salt, juliennes of ginger, and chopped tomatoes and saute. Cover with a lid and seal the edges so that the steam does not escape. Lower the flame, keep handi on top of a tawa, and cook for 10 minutes.
Check the seasoning and tenderness of cauliflower.
Serve hot, garnished with slit green chillies, fresh coriander leaves, and chaat masala.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.