Heat 1 tbsp oil in a saucepan and cook onion till transparent.

Add the tomatoes and cook till it gets mashed up.

Switch off the flame and allow the mixture to cool slightly. Grind into a fine paste.

In the same saucepan, add the remaining oil.

Add the ginger and garlic paste and saute for a minute.

Then add all the masalas and cook till the raw smell of masalas are gone.

Add the ground onion-tomato paste and the water, adjust salt and bring to boil.

Now add in the cauliflower florets and cook till done.

Garnish with curry leaves or coriander leaves and serve hot with rice or chapathis.