Wash and trim cauliflower.

Snap florets into tiny florets.

Tiny as in very very tiny pieces.

The florets will look like this.

The whole cutting process will take 10-15 minutes depending on the size of the cauliflower.

Assemble: all the ingredients.

Heat oil in a kadhai, add cumin seeds, ginger and saute for a minute. Add cauliflower florets..

Mix in haldi and red chili powder or flakes, peas and give it a good mix. Sprinkle some water...

And cover and cook for 7-8 minutes or until cauliflower is tender. Remember cauliflower florets are so tiny that they will cook up faster.

Once soft and tender mix in rest of the spices and toss them. While tossing they will break up and resemble as keema or minced gobhi. Still mix it up gently.

Adjust seasonings...

Add some chopped cilantro leaves or kastoori methi and...

Serve hot with warm rotis or parathas.