Cut the cauliflower into small florets and keep in turmeric water. It helps in cleaning germs and insects.
Heat oil in a cooker and add cumin seeds. Once they crackle add chopped onion and fry till they turned golden brown.
To this add asafoetida, grated garlic, and ginger garlic paste. Stir for a min.
Once the raw smell of garlic goes away add chopped tomato. Fry them till they start leaving oil or mushy enough.
Now add chopped vegetables. Mix them well and keep stirring for 1 min.
This is the trick. When vegetables are kept on medium flame with continuous stir they become crunchy in texture (not mushy after cooking finishes) and gravy comes out very rich in color.
After a min add all dry spices like turmeric powder, chili powder, coriander powder and kitchen king powder one by one. Mix well and again stir them for about 2 mins.
Adjust salt as per taste and add chopped green coriander. Mix well. Now add 1 cup of water and cook for 3 whistles.
Let the cooker releases pressure, your rasedar aloo gobhi or potato cauliflower gravy is ready to serve with paratha/roti/flatbread or rice.