Get your ingredients ready.
Soak cut ginger julienne in vinegar.
Take a clean thick bottomed pan and heat vegetable oil.
Add cumin seeds, green chilli and ginger paste, saute them for a min.
Add cauliflower florets followed by 3 tablespoons of water to the pan and mix it well. Cover it and let it cook for 5 min.
Now add red chilli powder, turmeric powder, salt and mix it. Cover it and stir it from time to time.
When gobi florets are half cooked, add chopped tomato to the pan.
Squeeze and add more than half of the vinegar-soaked ginger julienne.
Cook till gobi is done. Add chopped coriander leaves and mix it.
Garnish with leftover vinegar-soaked ginger julienne, and serve hot.