Steam cauliflower florets until firm but not soft.

Make a paste of onion, garlic, and ginger.

Puree the tomatoes.

Heat oil in a heavy-bottomed pan.

Sauté onion-garlic-ginger paste until the raw smell disappears and the color changes to pale brown.

Add turmeric powder, coriander powder, garam masala powder, and red chili powder.

Stir-fry for about a minute until fragrant.

Add tomato puree and cauliflower florets; stir well.

Add salt to taste and adjust spices.

Cover the pan, turn the heat to low, and simmer for about 5 minutes.

Stir in cream and chopped coriander leaves.

Serve hot.