Put oil in a kadhai, add grated or finely chopped ginger and cook for a minute.
Meanwhile make a paste of tomatoes and chilli in food processor or mixer.
When ginger turn out golden brown, add the paste of tomato and chilli.
Let the oil get separated from the paste, after which add cream/malai & finely chopped capsicum.
Add black pepper and salt.
Finally add cauliflower florets, mix well.
Add half a cup water if required to soften florets.
Cover it and let it cook for 10 minutes on a low flame.
Stir it after 10 minutes, if still not done then let it cook for 5 minutes more.
Garnish with fresh coriander leaves.
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Key Ingredients: cauliflower, tomato, capsicum, ginger, green chillies, cream, black pepper, salt