Soak the ingredients for masala paste in 1/4 cup of warm water for 20 minutes.

Grind the soaked ingredients to a fine paste using little water.

Bring 3 cups of water to a boil.

Add the chopped cauliflower and cook for 5 minutes.

Switch off the stove and drain the water.

Set aside the cauliflower.

Heat coconut oil in a wide pan or wok over low flame.

Add the ingredients mentioned under ‘for tempering’.

Add the grated ginger, garlic, chopped shallots, tomatoes, and a pinch of salt.

Stir until the onions turn transparent and the tomatoes mushy.

Add turmeric powder, cumin powder, and mix well.

Add 1/2 cup of water and let it simmer for 3-4 minutes.

Add the boiled cauliflower and allow it to simmer for 5 minutes.

When the cauliflower is completely soft boiled, add the ground masala paste and salt.

Mix well and cook over low flame for another 5 minutes only.

Switch off and garnish.