In a pressure cooker or stockpot, heat ½ cup oil. Add sliced onion. Sauté the onion on medium heat till it is medium brown, about 7-10 minutes.
Add the meat and fry till it is lightly browned, about 5 minutes.
Add ginger and garlic paste, whole garam masala (cumin seeds, cloves, peppercorn, cardamom pods), salt, red chili pepper, chopped tomatoes.
If using a pressure cooker, add 1 ½ cup water. I used a stockpot, and added 2 ½ cups. Bring the water to a boil, and cover.
If using a pressure cooker, cook on medium heat roughly 10 minutes after the first whistle. I used a stockpot, and waited for the meat to tenderize on low-medium heat (roughly 1 ½ - 2 hours).
Once the meat is tender, remove from heat.
In a large non-stick frying pan or wok, heat the remaining ¼ cup oil, and add cauliflower florets, and salt and pepper to taste.
Fry florets on high heat for roughly 5 - 7 minutes. Set aside.
Turn your attention back to the meat. If using a pressure cooker, make sure it has cooled off, and open it carefully.
Bring the heat up to medium-low, add the florets to the stockpot or pressure cooker, and fry the gobi gosht together for roughly 10 minutes.
When ready to serve, garnish with cilantro and green chili, and dust with garam masala. Serve with chapati, and a side of cucumber raita.
