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
Srikrupa is a food enthusiast who aims to preserve the culinary tradition of India through her interesting blog.