Soak the cashew nuts and the poppy seeds in warm water for about 10 minutes and then grind it into a paste along with other ingredients in the list. Keep it aside.
Clean the cauliflower and remove the florets. Heat water in a large pot and add salt to it. Add the prepared cauliflower florets to the boiling water and par boil it until it is fork tender. Make sure that it still has a crunch to it and not too mushy.
Drain the florets and then sauté them in 1 tbsp of oil until light brown spots appears on them. Remove from the pan and keep it aside.
In the same pan, heat 2 tbsp of oil and fry the cumin seeds. Add the onions and saute until golden brown. Then add the ginger garlic paste.
Add the dry spices; turmeric powder, red chili powder, Dhania jeera powder, garam masala and salt.
Fry for a minute more and add the chopped tomatoes.
Mix well and let it fry in medium heat until the tomatoes are mushy and the oil separates from the masala.
Add the ground coconut masala and let it cook on low to medium heat for about 5 to 7 minutes.
Add the sautéed cauliflower florets and mix well. Add water needed to adjust the consistency of the gravy and let it come to a boil.
Simmer for few minutes and then garnish the Cauliflower Kurma with cilantro. Serve with roti or rice.