Gobi ka kheema / Spiced Cauliflower curry

This is a different way of cooking the humble vegetable - cauliflower! I wanted to try this version for long after seeing this recipe in many blogs. I followed my own version by adapting those recipes and the recipe yielded in an absolutely flavorful and fragrant cauliflower, as opposed to the bland and not-so-good smelling cauliflower! The cauliflower is very finely chopped for this recipe and hence called "Gobi ka kheema". Alternatively, the cauliflower could also be grated to get a fine texture. Green pease could also be added to make it more flavorful..


Ingredients
Cauliflower - 1 medium sized
Onions - 1 small sized
Tomato - 2 medium sized
Ginger garlic paste - 1 teaspoon
Red chili powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Garam masala - 1/2 teaspoon
Hing/Asafoetida - 1 pinch (optional)
Frozen green peas - 2 tablespoons (optional)
Corainder leaves/Cilantro - for garnish
Salt to taste
Oil - 2 spoons

Directions
Grate or chop the cauliflower finely. Also puree the tomatoes. Dice the onions finely.
In a saucepan, add1 spoon of oil. Once it gets heated, add the grated/chopped cauliflower to it and fry it for about 5 to 6 minutes, until it gets a deep golden hue. Remove the cauliflower and set aside.

In the same saucepan, add the remaining oil and add cumin seeds. Once they start spluttering, add the onions and saute until they turn translucent. Add the ginger-garlic paste and saute for a few more minutes.

Add the pureed tomato, turmeric powder, garam masala, red chilli powder and salt. Simmer for about 3 minutes, until everything mixes together. Bring it a boil and then add the grated and chopped cauliflower and green peas if using. Mix well until well coated by the spices. Switch off the heat and garnish with coriander leaves.

Serve warm along with rotis or chapatis or rice.