Cut the leaves from the cauliflower and chop it into big pieces. Soak these pieces in warm water with 1 table spoon salt for 5 minutes. Now wash the cauliflower and keep them on a plate. If you have a food processor, then finely chop the cauliflower pieces or you can also use a grater.
Heat oil in a pan and put heeng, cumin seeds into it. Let them splutter. Once the cumin seeds turns brown, add turmeric powder, green chilli, ginger, timato, corander powder into the pan and mix them well. Cover the pan for 2-3 minutes and let the tomato get soft. Now put green peas and roast it for 2 minutes with the masala. Add grated cauliflower, salt, amchoor powder and red chilli powder into the masala and mix well. Pour 2 table spoon water and cover the pan with the lid. Cook the recipe for 6-7 minutes. Open the lid and check whether the cauliflower have become tender and mixed well with the masala. If not, then cook it for another 2-3 minutes in a covered pan. Turn off the flame. Put garam masala and coriander leaves over the recipe and mix them well. Your Gobhi Bhurji is ready.
Take out the recipe in a serving bowl and serve it with parantha, naan, chapati, or rice.
If you use onions in your recipe, then chop 1 onion and add it into the pan once the cumin seeds turns brown and roast till they turn light pink in colour. Follow rest of the steps as stated above.