Soak the saffron in warm milk and keep aside.
Take water, turmeric powder, salt and lemon juice in a pan.
When it comes to a rolling boil, add the cauliflower florets.
Cook for a few minutes.
Immediately drain and transfer to a bowl of cold water.
Drain and keep aside.
Mix the chilli powder, ginger-garlic pastes and salt with the drained florets.
Arrange in a shallow dish.
Pour the vinegar into the dish and mix well.
Keep aside for 15 minutes.Drain the excess marinade.
Mix the gramflour with cumin powder.
Dust the florets with this mixture.
Deep fry the florets till golden brown in colour.
Drain onto an absorbent paper.
Arrange the florets in a shallow baking dish.
Take the yoghurt in a bowl.
Add the khoya, coriander powder, fennel powder, turmeric powder, chilli powder and salt and blend well.
Preheat oven at 180C.
Heat ghee in a pan.
Add the chopped onion.
Saute till golden brown in colour.
Add the tomato puree and almond paste.
When the oil starts separating, add the yoghurt mixture.
Allow to cook till it attains a saucy consistency.
Add garam masala powder and mix well.
Switch off heat.
Pour the gravy over the arranged florets.
Sprinkle the saffron milk on top.
Cover the dish with an aluminium foil.
Bake for 8-10 minutes.
Remove foil and serve immediately with any Indian bread of your choice.