Cut cauliflower florets into bite size pieces and boil it in water with salt and turmeric powder until soft but still firm enough. Drain it and keep aside. Heat oil in a kadai - add the ingredients listed under 'to temper' let it splutter. Then add onion and ginger garlic paste, sauté till slightly browned.

Then add tomato puree along with red chili, coriander and garam masala powders and salt. Allow it to boil well till raw smell of tomatoes leave. Then add parboiled cauliflower.

Mix well with the gravy. Keeping in low flame sprinkle little water less than ¼ cup and cook covered for 5 minutes in low flame. Turn over in between to avoid burning. After few mins the water must have dried up. Mix once, Garnish with coriander leaves and switch off.

Serve with any parathas or variety rice.