Micki Barzilay's Cauliflower - Gobi - Indian style is a hearty, healthy, delicious vegetarian main dish just right for supper on a cool fall evening. Micki pairs the cauliflower with canned chickpeas instead of potatoes (as in traditional Aloo Gobhi)) a nice little trick that streamlines preparation and cooking time. With juicy tomatoes, one cup of water was more than enough. Also note the sweet spicy mustard called for is a prepared mustard, not mustard seeds. I served this Gobi with brown rice, and mixed the leftovers together for a great brown bag lunch. The chopped cilantro makes a fresh, pungent garnish that really compliments the soft, tangy cooked vegetables. - Apple Annie —The Editors
Heat oil in fry pan add mustard ,cut onions, green chillies (chopped finely), curry leaves, & saffron. Saute till golden brown then
Add water,cauliflower florets, chili oil, and mix together , Add garbanzo beans, skinned cubed tomatoes, garam masala, salt & water (as needed to maintain liquid sauce) , cook florets until soft .Garnish with finely chopped coriander.