In a wok or big pan, add the ghee. Once it gets a little heated, add the panch phoron masala and the cumin seeds. Lower the heat and let them splutter. Add the heeng/ asafoetida.
Keep the heat on low and add the chopped ginger. Sauté for about a minute. Then add the dry spices except the salt. Stir continuously and make sure the spices don’t burn. This means that the spices should not turn brown.
Add half a cup of water and add the chopped green chillies. Sauté for about 30 seconds. Now add the cauliflower which has been cut into florets.
Mix everything really well. All the florets should be properly and evenly coated with the masala.
Now turn the heat to medium low and put the lid on. Cook covered for about 5-7 minutes.
Keep checking and stirring once in every 3 minutes. Once you see that the florets are 80% done, remove the lid altogether and increase the heat.
Add the salt and cook while stirring. Be gentle with the stirring because you don’t want the florets to break or become completely mashed.
Cook on high flame till the cauliflower is completely tender. Check seasoning and garnish with some chopped coriander. Serve and enjoy!