• 1 medium cauliflower head
• 2 medium onions (chopped)
• 6 tomatoes (peeled and sliced)
• 8 cloves of garlic (crushed)
• 1tbsp grated ginger
• 3tbsp curd / plain yogurt
• Salt to taste
• 3/4th cup ghee
• 2 bay leaves
• 1/2 lemon juice
• 2/3 rd cup water

Spices :

• 1 brown cardamom
• 8 black peppercorns
• 1/2 tsp garam masala
• 4 cloves
• 1tsp cumin seeds
• 1tsp turmeric powder

To Garnish :

• 1tsp garam masala
• 1 green chili (chopped)
• 3 tbsp chopped coriander leaves

• Mix together one-quarter of the garlic, 1tsp ginger, salt, curd and garam masala.
• Rub this paste all over the cauliflower.
• Put the cauliflower into a covered pot and place that in a large saucepan with water to come half way up the sides. Simmer the water for about 20 minutes so that the cauliflower is half-cooked by steam.
• Remove the cauliflower in a pot and set aside.
• Heat the ghee in a saucepan and fry half onions with the bay leaves, cardamom, cloves and cumin until golden brown. Add the turmeric powder and mix well.
• Grind the remaining onions together with remaining garlic and ginger and add to the fried onion mixture.
• Stir well and cook until the ghee starts to separate.
• Add the tomatoes, lemon juice and water and bring to boil.
• Pour the mixture over cauliflower in the pot, cover and cook in a moderately hot oven (190 degree C, 375 degree F) for 20 minutes or until cauliflower is completely cooked.
• Sprinkle garam masala, green chili and coriander before serving.