Blanch you cauliflower florets if needed and set it aside
In a pan add the oil and let it heat. Once hot add the blanched or cut florets to the hot oil with salt and fry them to golden brown.
Once done drain and remove from oil and set it aside.
Now in the same pan ( add more oil if needed ) add the dry tempering ingredients (cumin, fennel, mustard and ajwin) and let it splutter
Then add in the turmeric, coriander and Cumin powder and let it roast in the oil for a few seconds.
Now add the sliced onion and 1/2 tsp of salt and let it roast till the aroma is release and its cooked to golden brown
Now add in the tomato and saute for 2 more minutes. Add 1/2 cup of water loosen the gravy
Cook in med flame till the oil leaves sides
Now add in the Fried gobi, achari masala and amchoor powder. Give it a good mix.The gravy should coat the gobi well and soak in the flavors.
Let it simmer for 5-8 minutes. Last optional step is to add the Achar gravy and give the mixture a toss
Garnish with fried green chillis and fresh chopped coriander. Serve with rice or Paratha