Heat oil in a pan, add cumin seeds and allow to splutter. Then add sliced onions and saute till golden brown. Add ginger and garlic and cook till raw smell disappears. Add the slit green chilies and saute for 1 min.

Then add the tomato and cook till it softens. Add the cauliflower florets with salt to taste. Cook with a lid on top, stirring occasionally, until the cauliflower gets cooked. This takes approximately 7-10 mins.

Now add the turmeric powder, chili powder, coriander and cumin powder. Stir in and cook for another 5 mins. Once the raw smell disappears add the maggi sauce and stir for another 2 mins.

Garnish with coriander leaves and serve with chappathi or rice.