Soak the cauliflower florets in warm water for 10 minutes and keep them aside.
In a small pan, saute, cinnamon, cloves and fennel seed (saunf) in 2 teaspoon of oil until the fennel seeds turn golden brown.
½ inch cinnamon, 4 cloves, 2 teaspoon fennel seed - saunf
Now, add minced ginger and green chili. Sauté for another 30-45 seconds.
½ inch ginger, 2 green chilies
Follow up with chopped onions. When onions turn transparent, add chopped tomatoes.
1 large onion, 2 medium tomatoes
Add cashews and continue to cook. In about a minute, take it off the heat. Add ½ cup water and blend into a smooth paste.
2 tablespoon cashews or ¼ cup coconut cream
Place a medium size pan over medium heat and fry the cauliflower florets with 2 teaspoon oil.
1 head of cauliflower
When the florets turn golden, add turmeric powder and chili powder.
¼ teaspoon turmeric powder, ½ teaspoon red chili powder
Add the blended masala paste to the florets and continue to cook over medium heat. Add salt to taste.
In about 2 minutes, add the canned chickpeas. Add water, if required and continue to cook for 3 - 4 min.
1 canned chickpea
Garnish with cilantro (coriander leaves).
2 tablespoon chopped cilantro