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Prepare your cauliflower by trimming the leaves, removing the large core, and dicing it into small (¼ to ½-inch) pieces. Cut or break the florets into medium-sized chunks.
In a large, deep sauté pan, heat oil over medium heat. Once hot, add cumin seeds, ginger, garlic, and jalapeño and cook together for 3 minutes, until tender but not browned.
Add diced cauliflower core and finely chopped cilantro stems and cook for another 1 minute.
Add turmeric, chili powder, coriander, and garam masala and cook for 2 minutes.
Add 2 to 3 cups tomato puree, salt, and water, and bring to a simmer. Cook for 5 minutes.
Add cauliflower and stir to coat with sauce. Cover with a lid and cook for about 20 minutes, until cauliflower is tender but not mushy, stirring occasionally.
Add peas and cook for 5 to 10 minutes, until heated through.
Add amchur powder or lemon juice and stir to warm through. Taste for seasoning and adjust as needed.
Finish with cilantro leaves and serve with rice or flatbread.