Heat oil in medium heat in a wok (preferred)or large skillet. Add the whole chili.
When it starts to sizzle, add the cumin seeds. Let the seeds splutter for 30 seconds, then add the ginger.
Sauté for 30 seconds and add the onions. Sauté the onions until they are half brown, about 5 mins.
Add the turmeric, cumin, and chili powders. Give them a quick stir and add the tomatoes.
Sauté until tomatoes start to curl. About 3-4 minutes. Add the cauliflower and stir until all the flowerets are coated with the masala mixture.
Sprinkle a tablespoon of water over the vegetables. Cover and cook on low flame for about 3 minutes.
Remove the lid, stir, then cook uncovered until all the moisture evaporates and the oil starts to come up on the sides.
Stir occasionally until the cauliflower is done. Turn off the heat.
Sprinkle the garam masala on top and toss a few times so that the masala is well incorporated into the cauliflower.
Transfer to serving dish and garnish with fresh cilantro.
Serve as a wrap with paratha, roti, or any flat bread like pita or naans.
This sabzi is also served as a side with a complete Indian meal of main dish or/and dal, roti, rice, raita, etc.