Cauliflower masala curry- Introducing the Non vegetarian flavors to the vegetarians

Cauliflower is my all time favorite vegetable. When ever I'm tired or not in a mood to cook, I'll put cauliflower in my refrigerator to work. It is because it cooks fast and tastes wonderful. I personally like cauliflower manchuria very much, since it is a deep fried food I prepare it occasionally. My hubby who is not a big fan of manchuria also began to like this recipe. Now coming to the cauliflower masala recipe, this is for those people who started practising vegetarianism and carve for non vegetarian flavors. It is a rich flavorful and spicy curry prepared almost in a similar way you prepare chicken curry in Indian style.
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Ingredients:
Cauliflower separated to medium size florets-2cups
Green peas-1/4cup
Grind 1tbsp of dry roasted Corianded seeds+ 1/2tbsp of cumin seeds dry roasted + 2 tbsp of dry coconut dry roasted+ 2pods of Garlic
Garam Masla-1/4tbsp
Ginger garlic paste-1 and 1/2 tbsp
Salt to taste
Turmeric-1/4tbsp
Red chili powder-1tbsp or to taste
Yogurt/curd-2tbsp
Tomatoes finely chopped-1 cup
oil-4tbsp
Green chili - finely chopped
Onion-1/2cup Finley chopped
Coriander/cilantro leaves Finley chopped

Method:
Heat 4tbsp of oil in pot/thick bottom non stick pan. Add onion and green chili and saute them till they are nice and transparent. Then add turmeric, ginger garlic paste, coriander seeds grind mixture, garam masala, red chili powder and mix well. Cook till the raw smell of ginger garlic paste goes away. Now add the cauliflower and green peas and mix well. Add 1cup of water and mix well. Cook this mixture under high flame for 10min and medium flame for 10 min while stirring in between. Then add tomatoes, yogurt and salt. Mix well and cook under medium flame till all chicken is well cooked. Check for taste and adjust it. If it is too spicy then add 2tbsp of lemon jucie. Finally garnish with cilantro and serve hot with bagara/pulav/rice/roti. Hope you like my recipe.