coriander leaves, choppedDry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool.Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
the tomatoes are cooked, add in the masala powder. Mix well to combine.
in the cauliflower and half a cup of water. Cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked after 10 minutes.
off the flame and garnish with coriander leaves.
I made this quick pepper gobi yesterday and served it with my egg fried rice. Oil for deep frying. The real taste of this dish comes from the pepper, so add a good amount of that and it will blow up your socks off