Break flowers off the cauliflower and cut it in smaller pieces. Wash the cut cauliflower twice and drain all water

Make paste of green chillies and fresh ginger, optionally use ginger paste or powder

Heat 3 tbsp oil in a flat pan. Add 1 teasp mustard seeds and wait until they start to splatter

Add a pinch of asafoetida hing and carefully add cut cauliflower. Mix so that oil is eveywhere

Add 1 teasp salt and green chilies ginger paste. Stir and let it cook uncovered on medium heat. Let it cook for 5 to 7 minutes.

If shak starts to stick to the pan, add tiny amount of water, may be just a teasp. If it looks too dry add little more oil.

When it looks half cooked, add 1 tablespoon of dhana jeeru powder, 1 teaspoon of red chilli powder and 1/2 tablespoon of haladar powder. Turn the heat down to low and let it cook until it is soft. Keep stirring every minute, shak may stick a bit more to the pan after adding spices. Eating a bit of raw cauliflower is ok too, some people like it that way instead of mushy one.

Optionally, add cut chopped tomatoes, some green peas, green onion, small potato cut into pieces, cut bell pepper pieces. Potatoes need to be added with cauliflower as they take little longer to cook. Rest of the optional additions can be added half way. Also optionally add some kasuri methi or garam masala.