Minced Cauliflower (Gobi Keema)

Wash, pat dry and grate the cauliflower and set aside.

In a heavy-bottomed wok, heat the mustard oil until it starts smoking. Then, let it cool down.

Reheat the oil over medium to high heat, and add asafoetida and black mustard seeds. Let them crackle.

Add sliced onion and chopped green chillies, and cook for 3-4 minutes until they turn pinkish and translucent.

Stir in the ginger garlic paste and cook until the mixture turns slightly golden and the oil oozes out.

Add cumin powder, coriander powder, salt, dry pomegranate powder (anardana), kashmiri or degi mirch and sprinkle some water. Mix everything and cook for a few seconds.

Pour in the ground or pureed tomato, and stir and cook for 2-3 minutes or until oil oozes on the surface.

Add the grated cauliflower to the wok, and mix everything nicely for 1-2 minutes.

Mix in the peas and cook for another minute.

Pour half a cup of water, mix everything, and reduce the heat to low. Cover the pan, and let the vegetables simmer for 10-15 minutes or until fully cooked.

Adjust seasoning to taste. Add kasuri methi, garam masala and chopped coriander.

Turn off the heat, and let the dish rest for a few minutes.

Serve hot with roti or paratha.