Wash the cauliflower and grate or finely chop it to resemble minced meat. You can use a food processor and pulse cauliflower florets to achieve minced texture.

Heat oil or ghee in a pan over medium heat. Add cumin seeds, bay leaf, black cardamom, and asafetida. Allow the cumin seeds to splutter. Add minced onions and sauté until golden brown.

Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add tomatoes and cook until the oil separates and the tomatoes become soft.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.

Add the grated or minced cauliflower (gobi keema) to the pan. Mix it well with the spices. Add green peas and stir to combine.

Cover the pan and let the mixture cook on low to medium heat. Stir occasionally to prevent sticking.

Cook until the cauliflower is tender, and the peas are cooked. It usually takes about 10-12 minutes.

Add garam masala and mix well. Adjust the seasoning according to your taste. Garnish with fresh coriander leaves and freshly squeezed lemon juice (optional).