Cleaning - Cut the cauliflower florets to desired sizes and spray vinegar and drizzle some salt. Let them site for 5 minutes. This step helps to get rid of some of the pesticide residue in the cauliflower.

Meanwhile heat 4 cups water in a pot until slightly hot and not boiling hot. Add the cauliflower florets and turn off the heat. Let the florets rest in water for 2 to 3 mins.

Drain the water and rinse the florets in fresh running water. Set aside to drain in a colander. Blanching is done here to get rid of the worms or insects in the cauliflower and can be skipped.

Add cashews, fennel seeds and coconut to a grinder jar. Make a fine paste adding 4 to 6 tablespoons of water. Ensure the paste is smooth. [If using yogurt or coconut milk in place of fresh coconut, you will need lesser water. ]

Pour oil to a heavy bottom pan and heat it. When the oil is slightly hot, add star anise, cumin seeds, cinnamon, cardamom, cloves, mace (optional) and bay leaf. Let them sizzle for 30 seconds or so the aroma comes out.

Add onions and green chili. Saute until the onions turn light golden.

Next add ginger garlic paste and fry this as well till the raw smell disappears.

Add tomatoes and salt. Fry till the tomatoes turn mushy and soft. If the tomatoes are not juicy, sprinkle little water.

Throw in all the spice powders - red chilli powder, garam masala, turmeric and coriander powder. Saute for 2 minutes.

Add the ground paste. Mix well and saute until the mixture smells aromatic.

Add peas and cauliflower. Mix and saute for 4 to 5 more minutes. Add water just enough to bring the cauliflower kurma to a consistency.

Next cook covered till the cauliflower is done to your liking. Stir every few minutes to prevent the kurma sticking to the pan.

Add chopped coriander or mint leaves when the gravy reaches the desired consistency.

Keep cauliflower kurma covered until served.