Assemble: all the ingredients.

To toast, heat a pan over a medium heat, add all the spices, EXCEPT red chili flakes.

Shake and heat until a warm, nutty aroma arises. For me it was under 1 minute.

Allow the spices to cool down completely. Mix red chili flakes and add it to a grinder.

Coarsely pound the spices. Set it aside.

Let's begin with rest of the ingredients.

Wash and pat dry the whole cauliflower. Cut cauliflower into big florets.

Heat oil in a pan, add cauliflower florets to it.

On a medium flame, toast the florets until golden brown, crisp and half cooked.

Remove from pan and set them aside.

In the same pan, heat oil add cumin seeds and mustard seeds. As they start to sputter,mix in ginger-garlic paste. Saute for few seconds and add chopped onions.

Cook till onions are translucent, mix in tomato puree, curd, salt, cinnamon powder and haldi powder. Give it a good mix.

Add pan cooked gobhi to this mixture and mix until well blended.

Sprinkle some water and cover the pan. Cook until gobhi florets are soft and tender.

Add 1 tablespoon achari masala, adjust seasonings and mix it well. If you like it extra spicy, feel free to add more achari masala.

Sprinkle chopped cilantro leaves .

Achari gobhi is ready.

Serve hot with warm rotis.