Wash the cauliflower and cut off the leaves and the hard stem. Do be careful not to break the florets. Handle extremely gently in the entire cooking process.
In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, salt, turmeric powder and nutmeg powder.
Add the whole cauliflower & simmer for 4-5 minutes on one side. Flip it over and simmer for another 4-5 minutes on the other side too. Drain and keep aside.
Mix together yoghurt, ginger-garlic paste, all powdered spices & pickle.
Rub it all over the cauliflower and marinate for 2 hours.
Heat oil in a pan and saute the onions till light brown. Add the tomatoes and saute till it is slightly mashed.
Add the ginger-garlic paste, almonds & the dry spices mixed some water. Saute till the oil separates. Cool and blend.
Transfer the onion paste and the leftover marinade to the pan and gently simmer till almost reduced. Add the kasuri methi and mix well.
Add 1 cup water and gently place the marinated cauliflower and cook, covered on a low flame for 20 minutes. Halfway through, flip it over and cook the other side too.
Serve, garnished with coriander leaves, onion rings & chopped almonds.
