1. Heat ghee in a large casserole. When hot, toss in
the ginger, chilies, mustard and cumin seeds. Fry till the mustard seeds
start to pop.
2. Stir in the cauliflower, coriander, turmeric
and salt. Stir fry for a couple of minutes, till the cauliflower starts to
turn brown. Then add the tomatoes.
3. Cover, reduce heat to low. Cook for 15 minutes,
4. Remove the lid and stir fry for a few minutes
till the liquid has evaporated.
Sprinkle with garam
masala and coriander greens and serve.