Slice the onions. Chop the tomatoes and cut the fresh coriander leaves finely.
Heat 3 to 4 cups of water in a pan and add the florets and let them boil on high heat for 5 minutes. Drain them when done and let dry a bit in a sieve.
Heat 1 tablespoon of oil in a non stick pan on low flame. Add the florets and let them fry for a few minutes till slight change in colour. Stir once in awhile. When done, remove and keep aside.
In the same pan, add 1 tablespoon of oil again. Add the cloves, cinnamon, bay leaf and the cumin seeds.
When the seeds splutter, add the sliced onions and the cashew nuts. Stir fry till the onions caramelize to deep golden brown.
Take this mixture in a grinder jar. Add the chopped tomatoes, green chillies, garlic and the ginger. Blend to a smooth paste.
Also add the salt, red chilli powder, turmeric powder and the garam masala powder. Whisk again.
Continuing in the same pan, heat 1 teaspoon oil. Crush the kasuri methi and let fry for just a few seconds.