Make a paste of onion, garlic and ginger.
Wash and clean the cauliflower, cut into florets. Blanch in hot water for 10 mins.
Cube the potatoes and have the fresh peas ready.
Heat a non stick pan with a tsp of cooking oil, saute the drained cauliflower, fry for 5 mins on high, remove and keep it aside.
Heat the remaining oil, add the ground paste, cook for 5 - 7 minutes till raw smell leaves. Now, add all the spice powders.
Add the potatoes, peas, and simmer for 10 mins. Now, add the tomatoes and mix well.
Next, add the fried cauliflower florets and continue stirring till it gets properly mixed with the paste.
Then, add 1 cup of water, salt to taste, stir well and cover it with a lid.
Boil it on a lower flame, for another 20 minutes till the vegetables are tender and the gravy thickens to the desired consistency.
Finally, remove the pan from flame, garnish with finely chopped coriander leaves and serve hot.
Enjoy the Phula Kobi Tarakaree with Nadia Chitau Pitha.