I just tried it today and it came out good. I wanted to try something different with cauliflower and it was easy too.
1.Medium Cauliflower - cut into small florets
2.Medium Onion - sliced thin
3.Chilli powder - 1tspn
4.Cumin powder - 1tspn
5.Garam Masala - half tspn
6.vinegar - 1 tbspn
7.GingerGarlic paste - 1 tbspn
8.Any chicken 65 masala - 1 tbspn
9.Lemon juice - 1 tbspn
10.Salt and oil
11.Spring onion - a small bunch chopped
12.Cilantro - chopped for garnish
Bring a big vessel of water to a boil, add a little salt to it and add the cut florets to it. Let it boil for 5 minutes, in the mean time take another vessel fill it with water and ice cubes.Remove the florets and put them in the vessel with ice cubes and leave it for a minute or two, it is called shocking, this is basically done to stop the cooking process. Drain the florets and keep it aside. In a bowl mix all the ingredients from 3 - 8 with some water and salt, mix in the sliced onions and the florets and let it stand for 15 minutes.
In a deep kadai pour oil and when hot add the marinated florets and onions stir in very rarely, as we don't want the florets to break. The longer the gobi cooks on medium heat the better the flavor gets, vinegar helps to do that.Let it cook on medium heat and do not cover otherwise it will become wet. After 10 minutes add the chopped spring onions and stir it in followed by the lemon juice.Let it cook until the aroma arises and the florets are well done. Just before removing from the stove top add the chopped cilantro and let it stay for a while before getting it on to the serving plate.