Take a half of water along with turmeric powder mix and keep aside.
Wash the whole cauliflower cut off the main stalk and remove the leaves.
Take a deep vessel add half vessel of water with turmeric powder.
Dip this cauliflower into a turmeric pot for 2 to 3 minutes to remove all small insects if any. Wash properly keep aside.
(I skip the parboiled process because to maintain the flavour).

If you want to parboil (Heat water along with salt parboil the cauliflower, remove parboiled cauliflower from salted water and keep on a kitchen towel to dry it then merinade the whole cauliflower).
Take hung curd in a large mixing bowl. Add salt, ginger-garlic paste,red chilli powder garam masala powder, turmeric powder and Kasuri methi mix nicely with your hand

Take cauliflower dip into curd mixture
apply all over the cauliflower. Turn 2 3 times to nicely covered and then put the flower up cover the whole bowl with plastic wrap and keep this bowl in refrigerator for half an hour to well marinate.
(Day before merinade is good for this recipe).
Make a paste of spices and nuts and keep aside.
Now remove the marinated cauliflower from curd mixture.

Heat a kadhai with desi ghee fry the cauliflower with little brown on Medium flame. Remove and Keep aside.

On same kadhai add sliced onion and saute till golden brown. Add the chopped tomatoes fry for 1 minutes add paste Mix well and saute till fragrant comes out.
Now take curd mixture stir well then add this to kadhai give continue stir till all spices comes out thicker paste.
Now add 2 cups of water, taste the salt and adjust it and give a nice boil, add fried onion paste,stir to mix well

Cover and block the lid with Chapati dough and cook on low flame.
(I suggest cook with clay or iron pot it gives the authentic taste).
Cook till the cauliflower is done.

Need patience to cook this recipe but
Before preparations is easy to cook.
To slip off easily the cauliflower on plate,cook always in kadhai for not to break the flower while plating.