Firstly: Cut, wash & parboil the Cauliflower Florets into big chunks- (Else, in the process of cooking it’d turn absolutely mushy)- In a large heavy bottomed pan, pour in some water with some salt & a pinch of turmeric powder & allow it to boil for just 2 mins time

Once done: Drain the water, strain & pat dry...Now in a fry pan/wok/kadhai: Heat up some oil- Now, fry the Gobhi pieces carefully & gently, without breaking the florets until nicely lightly golden brown- Set aside

Now, in another pan/wok/kadhai: Heat up over the high flame & add in the well whisked curd & keep on stirring continuously & vigorously until the boil comes (this process is very important, so as not to curdle the curd- This is called: ‘Frying’ of the Dahi

Once the boil comes in it- Put the flame to low-medium, allow it to cook for another 2 mins time & then, turn off the flame & let it sit on the hot oven itself until required for later use

Now, in another frying pan/wok/kadhai: Add in the sautéed Gobhi- Add in 2 Cups water, all the rest other tempering spices & allow it to cook with its lid on for about 5-6 minutes on the medium flame until it starts boiling well

Once it’s boiling full: Checkout the doneness of the same & add in the fennel seeds powder, onion birista, red chilli powder, ghee & salt & also the cooked Dahi...mix everything well together gently, until well combined

Put the lid back & keeping on the medium-high flame, cook until done completely as desired- the gravy should reduce a bit & thicken, leaving the ghee floating on the top...

In between, stir very gently & carefully- occasionally while it’s cooking...Don’t over cook (Cauliflower doesn’t take much time to get well cooked)

Once it’s almost done: Sprinkle the dry mint leaves now, at this point- Give it all a really good mix until nicely combined and well incorporated

Cover it back: Allow it to again cook for another 1-2 mins time, turn off the flame- Let it sit on the hot oven top for at least another 15-20 mins time before serving it piping hot...Goes well with hot steamed rice, mostly but can also alternate between the rice or plain phulkas/chapatis

RELISH THIS DELISH FROM THE LAND OF INDIAN SWITZERLAND: KASHMIR & amongst their WAZWAN SPECIAL CUISINES