Cauliflower Kurma in Green Gravy

Gobi is one vegetable which I buy often and often end up making the regular sabzi,paratha and I sometimes use it in pulao's.When I saw this recipe here I liked the recipe and the ingredients that went in it giving a typical south Indian touch to the curry.Here comes the recipe of it.

Ingredients:
1 medium cauliflower,cut into florets
4-5 cloves
4 green cardamom pods
1" cinnamon stick
1 tsp cumin seeds
2 tbsp ghee/oil
juice of half a lemon
1 tsp chopped coriander
salt to taste

To grind:
3/4 cup coconut
1/2 cup fresh coriander leaves
1/4 cup fresh mint leaves
3-4 green chillies
3/4" ginger,chopped

Method:
Clean the cauliflower and cut into medium size florets.Drop them in boiling salted water and cook for 2-3mins and drain them and keep aside.Grind the ingredients under the section 'To grind' to a smooth paste adding little water if required.Heat ghee or oil in a kadai and crackle cumin seeds and add cloves,cardamom pods,cinnamon and fry until they turn aromatic.Add ground paste and fry until the raw smell goes away and add the cauliflower florets and fry for a minute or two.Add a cup of water and enough salt to it and cover it with lid and cook for 5-6 mins until the gravy thickens.Switch off the flame and stir in the lemon juice and mix well.Garnish with coriander.Serve it hot with roti's/chapathy's/pulao's.