1: Heat oil in a pan and add cumin seeds.
2: Once they splutter, add ginger/garlic paste and sauté.
3: Add chopped green and red peppers; cook until soft.
4: Add chopped tomatoes and cook until they soften.
5: Stir in dried chillies, turmeric, chilli powder, ground coriander, and asafoetida.
6: Add cauliflower florets, mix well, and cook covered until tender.
7: Squeeze fresh lemon juice and garnish with coriander/cilantro leaves before serving.
