Step-by-Step Instructions

1. 1.Prepare Cauliflower

   Cut the cauliflower into medium-sized florets. Bring a pot of water to a boil, add the cauliflower florets and 1 teaspoon of salt. Boil for 3-4 minutes until slightly tender but still firm. Drain the cauliflower and set aside.

2. 2.Fry Cauliflower

   Heat 2-3 tablespoons of cooking oil in a pan over medium heat. Add the blanched cauliflower florets and fry them until they turn golden brown and slightly crispy. Remove the fried cauliflower from the pan and set aside.

3. 3.Prepare the Gravy Base

   In the same pan with the remaining oil, add the sliced onions. Sauté the onions until they turn golden brown, about 5-7 minutes. Add the ginger-garlic paste and cook for 1-2 minutes until its raw smell disappears.

4. 4.Add Spices and Tomatoes

   Add 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder to the pan. Mix well and cook for 30 seconds. Then, add the chopped tomatoes. Cook the tomatoes for 5-7 minutes, mashing them occasionally, until they soften and the oil starts to separate from the masala.

5. 5.Combine and Simmer

   Add the fried cauliflower florets to the prepared gravy. Mix thoroughly to coat the cauliflower with the masala. Pour in about 1 cup of water to achieve your desired gravy consistency. Bring it to a simmer.

6. 6.Garnish and Serve

   Garnish with freshly chopped coriander leaves. Cover the pan and let the curry simmer for another 5 minutes on low heat, allowing the flavors to meld. Serve hot with rice, roti, or naan.