Cauliflower in Pickling Masala (Achari Gobi)

Ingredients:

500 gms cauliflower, small florets
1 medium onion, finely chopped
1/2 cup tomato puree/finely chopped
4 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 tbsp plain yogurt
1 tbsp sugar (optional)
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds

1 tbsp chili powder

2 tbsp lemon juice (if you want more sourness)
1/2 cup cilantro leaves, finely chopped
3 tbsp of oil to fry Cauliflower + 1 tbsp oil for cook Achari Gobi
Salt as required

For the pickling masala

2-3 dry red chillies (You can roast Green chillies if you don't want red chillies)
1 tsp fenugreek
1 tsp nigella
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1/2 inch cinnamon (optional)

Method:

Preparation of pickling masala:

1. Dry roast the spices in low flame.
2. Grind it to fine powder.

Preparation of Achari Gobi :

1. Marinate the cauliflower florets with some salt and turmeric.
2. Heat oil and saute till they are half cooked. It should retain the crunchiness.
3. Once done, take it out of the pan and keep it aside on kitchen towel.
4. In the same pan, add 1 more tbsp of oil if oil left in pan is not sufficient. 
5. Heat oil and add nigella seeds and mustard seeds. 
6. Once it starts sputtering, add garlic, ginger.
7. Immediately as chopped onions. Toss it.
8. Season with salt and stir well.
9. Saute the onion till it gets softened or translucent.
10. Add the pickling spice you prepared freshly.
11. Mix well and cook in medium flame until the spices are cooked and oil starts separating from the sides. 
12. Keep stirring to avoid it from getting burnt at the bottom. This should take about 10 minutes.
13. Add lemon juice to it. Mix well.
14. Add the tomato puree or finely chopped tomatoes. I prefer to use the latter.
15. Season with salt and sugar (if using). 
16. Cook for another 10 minutes and make sure to have tomato puree mixed properly with rest of the ingredients. If using chopped tomatoes, cook till it starts melting.
17. Add the chili powder and yogurt. Mix well. Cook in medium heat.
18. Add the partially fried crunchy cauliflower. Give a toss.
19. Cook for another 5 minutes, check for seasoning and add any if required.

Serve hot with Indian bread or steamed rice.