Grind onions, red chillis, zeera and corinader seeds into a fine paste.
Fry lightly the florets and keep them aside.
Take oil in a pan.
Put the ground masala and fry sprinkling a little water.
Reduce the heat and add tomatoes.
Stir continuously for 5 to 6 minutes.
Add ginger-garlic paste and salt.
Mix the fried florets and then add cream.
Stir on low flame till oil floats and then add garam masala powder.
Serve hot after garnishing with fresh coriander leaves.
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