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Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 3 minutes.
Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander.
Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low.
Add chilies and add a splash of water or wine vinegar to make sure the cauliflower steams properly.
You can also Add the kidney beans; cook and stir until heated through. But I decided not to add this time because i realized I can't finish all the cauliflower.
Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Sprinkle with lemon juice and garam masala to serve.