Put ginger in a blender jar with 4 tablespoons water, and blend until smooth.
Cut away the thick stem of the cauliflower. Break or cut into florets, not longer than 1 to 1 ½ inches and not wider at the head than ½ to 1 inch. Cut stems into small rounds.
Heat oil in a large (12-inch) skillet over medium heat. Add the ginger paste and turmeric. Fry, stirring constantly, for about 2 minutes, then add green chili or cayenne and cilantro and cook another 2 minutes, then add the cauliflower, continuing to cook and stir for 5 minutes.
Now add the cumin, coriander, garam masala, lemon juice, salt and 3 tablespoons warm water. Stir for about 5 minutes, then cover, lower flame, and let cook slowly for about 30 minutes, stirring gently every 10 minutes.
The cauliflower is done when it is tender with just a faint trace of crispness. Taste and add more salt and lemon juice to taste.
Serve in a low, wide bowl, with hot chapatis, pooris or parathas, or with any kind of dal and plain rice. It’s particularly good with cucumber raita. Serves 4 to 6.
