To begin, blanch the cauliflower. Take the cauliflower florets in a large bowl. Pour about 3 cups of boiling hot water over the florets until they are well covered. Add a teaspoon of salt and keep aside for 10-15 minutes. Once the florets are blanched, drain them and keep aside.
In another bowl, add in the all-purpose flour, cornflour, salt, Kashmiri red chilli powder, cumin powder, coriander powder, and garam masala powder.
Add in enough water to make a smooth batter.
Now add in the florets and mix until they are well coated. Check the salt and add more if required.
Heat oil for deep frying. Fry the cauliflower florets on medium heat until they are cooked and golden in color. Remove and keep aside.
To make the gravy, Heat 2 tablespoons of oil in a pan. Add in the finely chopped onions and saute until they are translucent.
Add in ginger garlic paste. Saute for a minute. Do not brown.
Add in the tomato puree and the tomato sauce. Mix well. Add in Kashmiri red chilli powder.
Now add in cream and mix well.
Add in the cauliflower florets and mix until they are well coated.
Finally, add crushed kasoori methi and garam masala powder. Check the salt and add more if required.
Cover with a lid and simmer on low heat until you can see oil on the surface.
The Tomato Gobhi is ready to serve. Garnish with sprigs of fresh coriander leaves.