Prepare the cauliflower: Place the cauliflower florets in a heatproof bowl. Pour boiling water over them and let stand for 2–3 minutes. Drain well and set aside. This ensures even cooking.
Toast the Jeera (cumin seeds) in oil: Heat a pot over low heat and add the vegetable oil. Add the jeera seeds and toast until fragrant. Take your time with this step, as it develops the base flavour of the curry.
Build the base: Add the onions, green chillies, and curry leaves. Cook over medium heat until the onions soften and turn translucent.
Bloom the spices: Add the minced garlic, ginger and garlic paste, vadouvan, turmeric, and chilli powder. Stir continuously for 30–60 seconds until aromatic. Do not allow the spices to burn.
Add the cauliflower: Add the drained cauliflower to the pot. Stir well so the florets are evenly coated in the spice mixture.
Control moisture: Pour in about ½ cup of boiling water. The water should not fully cover the vegetables. This creates steam rather than a watery curry.
Finish the curry: Add the chopped tomatoes, rough salt, and peas. Stir gently. Cover and simmer on medium-low heat for 10–12 minutes, or until the cauliflower is soft.
Serve: Taste and adjust seasoning if needed. Serve hot with rice, roti, or chapati.
