In a dry skillet, toast the fennel seed and cardamom seed until fragrant. Cool and then grind using a spice/coffee grinder to a fine powder. Set aside.

Heat 2 tablespoons of ghee in a deep skillet. Add cauliflower and saute for 7-8 minutes on medium high heat. Remove from the pan and set aside.

Add the remaining ghee and add onion. Saute until golden. Add chopped ginger, coriander, chile powder, 1 tablespoon water and tomatoes. Cook for 5 minutes on medium heat.

Add cauliflower, cover and cook another 5 minutes.

Add fennel-cardamom powder, ground ginger and salt.

Cook for another 2 minutes. Add cilantro and stir to combine.