Place the cauliflower florets in a large bowl filled with water mixed with turmeric. Allow the florets to soak for 15 minutes. After soaking, drain the cauliflower and set aside.

Heat the mustard oil in a heavy pan until it starts to smoke, then turn off the heat to let it cool.

Reheat the oil over medium to high flame. Add asafoetida, cumin seeds and ginger garlic paste to the pan. Saute for a minute.

Add the cauliflower florets into the pan, stirring well. Continue to sauté for 2-3 minutes.

Sprinkle the remaining turmeric, ground coriander seeds, and red chilli powder over the cauliflower. Stir well, cover the pan, and simmer on low heat for 5 minutes, stirring occasionally.

Mix in the tomatoes, green chilli, lemon juice, salt, and grated ginger. Cover and continue to cook on low heat until the cauliflower is tender.

Stir in the dried fenugreek leaves, adjust the seasoning as needed, and mix well.

Turn off the flame, add garam masala, stir, then cover the pan and let it sit for a few minutes.

Serve hot with roti or paratha.