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, stirring occasionally.

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.