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Add tomatoes, soaked cashews, coriander leaves with stalks and cardamom powder to a blender. Make a smooth puree.
Heat 1½ to 2 tablespoon oil in a pan and add the cauliflower florets. Saute on a medium high heat until the gobi is slightly golden and begins to smell aromatic. This takes about 6 to 7 mins. Remove to a plate.
Pour the rest of the oil to the pan and add onions. Saute until golden, for about 6 to 7 mins. Saute ginger garlic and green chili for a minute. Pour 2 tablespoons water and deglaze.
Stir in salt and all ground spices – turmeric, red chili powder, garam masala, coriander and cumin.
Pour the tomato puree and stir well. Cover partially and cook down until the raw smell of tomatoes is gone or until the gravy turns thick.
Pour water and add the cauliflower. Taste test and add more salt if you want at this stage else the gobi will taste bland.
Bring to a rolling boil on a high heat and reduce to medium. Cover and cook until the gobi is fully cooked, yet crunchy. If required add more water as you cook.
Add kasuri methi and adjust salt or garam masala if needed. Turn off and garnish gobi masala with coriander leaves & optionally with heavy cream.