I halved this recipe and prepared it for dinner tonight. In addition to the curry powder, I used 1/2 tsp. of garam masala powder, 1/2 tsp. of chat masala powder, 2 tsps. of powdered green cardamom and 2 tsps. of crumbled dried kasoori methi. These spices added ALOT more delicious flavour to this recipe. What I really liked about this recipe is the very little amount of oil that goes into making it. I used regular Sunflower cooking oil. I garnished this with fresh finely chopped corriander leaves. This was wonderful served hot with rotis(since I cooked it till all the gravy had been absorbed by the cauliflower). I loved it with warm white bread. Thank you for sharing. This is a keeper!