Wash, drain, and cut cauliflower into 1 inch flowerets, including stem
Combine peas, chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl.
Spray with pam, use nonstick pan.
Put Cauliflower into pan then pour spices over the top.
Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture).
Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture.
Turn off heat and sprinkle with garam masala and reamaining cilantro.
Make sure all liquid is driven off, serve with basmati rice.
2 oz. black cardamom pods, 1 oz piece of cinnamon stick, 1 oz. cloves,
2 oz. peppercorns
Heat a heavy skillet, reduce heat, add pods and cinnamon.
Move them around for two minutes.
Add cloves and peppercorn, and shuffle for another minute.
Turn off heat, but continue shuffling until the heat is out of the pan.
Pour roasted spices into grinder and grind til you have a fine powder.
If not fine, strain it, and discard what won't pass through strainer.