First, separate all the florets from the cauliflower. Cut the big chunky florets into medium size pieces.

Next, put them in water and rinse once.

Take a boiling pot. Add water and salt and let it come to a boil.

Next, turn off the gas and add in the cauliflower florets.

Blanch them in the hot water for about 5-7 minutes.

After about 5-7 minutes, drain out all the water and transfer the florets in a large mixing bowl.

In that add the ginger garlic paste, red chili sauce, black pepper powder, soy sauce, and just a bit of salt (if needed).

Combine all the ingredients well and coat the florets nicely. Keep them aside.

While the florets are resting, wash the bell pepper (or capcicum) and cut it into cubes.

Next, cut the onion into cubes. Chop the spring onions and the green chilis (at an angle) and keep them aside.

Finely chop the ginger and garlic.

After the resting time, add all-purpose flour (around a cup), and cornstarch (around 3-4 tbsp) in the same mixing bowl where the florets are kept.

Add some water and mix them.

The consistency of the batter should be smooth and not too watery (we want a semi-thick consistency that will stick well with the florets).

Add some more salt to taste, black pepper, and a bit of red chili sauce (If you want to).

Now, take a kadhai or a deep-frying pan. Add oil and let it heat.

Keep the flame on medium and let the oil heat until it smokes.

Next, gently lower the coated florets of cauliflower into the hot oil.

Fry them until they turn golden brown from all sides. Keep the flame on medium.

Do this in batches and then transfer them onto a kitchen tissue. This will soak off the excess oil.

Next, take another cooking pot and add oil.

Let the oil heat. Then put the finely chopped ginger and garlic.

Sauté them for about half a minute and then add the onions, chopped green chilis, and bell peppers.

Stir them all for a minute. Add 1 tbsp spring onions to it.

Sauté them for 1 more minute. We don’t want to overcook the veggies.

While the veggies are getting fried, take a medium-sized bowl and put in the tomato ketchup, soy sauce, red chili sauce, green chili sauce, Kashmiri red chili powder, vinegar, corn starch, and water (1/2 cup).

Mix all these into a slurry and pour them into the kadhai or pot.

Combine all the ingredients. Add another 1 cup of water (you can add more or less if needed).

Add salt and sugar to taste.

Give it a taste test. Add if anything is needed.

While the gravy is simmering add the fried cauliflower florets.

Stir them nicely and coat the pieces with the thick gravy.

When it comes to a desired consistency, transfer them into a bowl.

Garnish it with 1 tbsp spring onions, and black pepper.