Blend the tomatoes and almonds (soaked in water for 2 hrs) to get a smooth paste.
Heat the oil and fry the cauliflower till it is well browned.
Add all the spices and keep frying.
Add the chopped coriander and the tomato paste. Adjust water till you get the proper gravy consistency you need. Add salt to taste.
Cook covered for about 10 minutes on a low fire. When it comes to a boil, take it off the fire.
Eat hot with chapatis or plain rice.
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