Heat the oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle until fragrant.

Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until it turns soft and lightly golden.

Mix in the garlic paste, ginger paste, and finely chopped green chilli. Cook for 1–2 minutes, allowing the raw aroma to disappear.

Stir in the chopped tomatoes and cook for 4–5 minutes until they soften and begin releasing oil from the sides.

Add in the salt, chilli powder, coriander powder, and cumin powder. Stir well and cook for 3–4 minutes to allow the spices to blend into the masala.

Add in 2 tablespoons of water and stir briefly to prevent the spices from burning and to create a smooth masala base.

Add the chopped cauliflower florets and toss to coat them evenly with the spiced mixture. Cook uncovered for 4–5 minutes, stirring occasionally.

Pour in the water, mix well, then cover the pan and let it cook on low heat until the cauliflower becomes tender but not mushy.

Once cooked, sprinkle over the chopped coriander and dried fenugreek leaves. Stir gently and cook for another minute before removing from heat.