Cut, clean and soak cauliflower in salt water. Heat oil in a pan and put paanch phoron (Fennel, cumin, mustard, fenugreek and nigella seeds) and whole red chili. Once it starts crackling put in the ginger garlic paste. Then add the chili paste and then add dried masala powder and stir fry for 5 minutes. Finally put coarse salt and vegetable stock, reduce the flame and slow simmer for 20 minutes, covered with a lid.