Boil the cauliflower pieces in water. Gather all the ingredients together.

Heat oil in a large skillet. Add the cauliflower, salt, and turmeric, and fry. Once the cauliflower is fried, remove it to a plate. In the same skillet, add the remaining oil and heat. Add cumin seeds and let them crackle, then add onions, salt, and turmeric. Sauté the onions until slightly golden, then add the ginger-garlic paste and sauté. Add the tomatoes and cook until soft.

Once the tomatoes are cooked, add coriander powder and red chili powder, and mix well. Add the fried cauliflower and mix thoroughly. Break the boiled potatoes by hand and add them to the skillet. Add garam masala and sauté briefly, then add the green peas. When the spices are well cooked, add 1 cup water, dried fenugreek leaves, and Kashmiri red chili powder. Cover and cook on low heat for 10 minutes. Garnish with cilantro and serve.