Dry roast the peppercorns, fennel seeds and curry leaves for 30 seconds.grind them to a powder and keep aside. In a separate bowl add in the cauliflower florets, half of the ground powders, 1/2 tsp ginger garlic paste,1/4 tsp red chilli powder, salt and keep aside.

Heat oil in a pan and fry the cauliflower florets.

In a Separate pan heat oil add in cumin seeds, onion and saute till translucent, add tomatoes, remaining ginger garlic paste, other remaining powders, saute and make gravy by adding little water. Now add in the fried cauliflower and switch off the flame.