Cauliflower with Onion & Tomato from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• ¼ teaspoon Garam masala
• ⅛–½ teaspoon Kashmiri chilli powder
• ½ teaspoon ground turmeric
• 150–175 g/5½–6 oz tomatoes, peeled and finely chopped
• 1 teaspoon ground coriander seeds
• 1¾ teaspoons salt
• 1 tablespoon lemon juice
• ½–1 fresh, hot green chilli, finely chopped
• 75 g/3 oz onion, peeled and coarsely chopped
• 2 x 2.5 cm/1 inch cubes of fresh ginger, peeled and coarsely chopped
• 2 medium-sized cauliflowers, about 1 kg/2 lb 4 oz; you need about 725 g/1 lb 9 oz of florets
• 6 garlic cloves, peeled and very finely chopped
• 1 teaspoon ground cumin seeds
• 7–8 tablespoons water
• 5 tablespoons vegetable oil