1. Heat the oil in a pan over medium heat.

2. Add the cloves, peppercorns, cinnamon, and cumin seeds. Sauté   for a few seconds until fragrant.

3. Add the chopped onions and sauté until they turn golden brown.   Then, add the tomatoes and cook until they soften and start releasing oil.

4. Add the salt, red chili powder, turmeric powder, and coriander   powder. Mix well.

5. Add the ginger and garlic paste. Sauté and stir continuously until the oil separates from the mixture.

6. Add the cauliflower florets, mix well, and cook covered for a   few minutes.

7. Add the water, cover, and simmer on low heat for 5 minutes, stirring occasionally.

8. Add the green peas and cook for 2-3 minutes.

9. Garnish with coriander leaves. Serve hot with brown rice.