Put Cauliflower florets in hot water for 5 mins. Remove & keep aside.
Mix Besan in 3 cups of Water without any lumps & keep aside.
In a bowl take Curd. Add Cumin powder, Coriander powder, 1 tsp Garam Masala, 1 tsp Red chilli powder & little Salt. Mix well.
Add the florets to the Curd mixture & marinate for 10 mins. Place the marinated florets on a baking sheet & bake at 180 degree Centigrade for 20-25 mins. The florets should be cooked & browned at the edges. Remove & keep aside.
Heat Oil in a kadai. Add Cumin seeds & Green chillies. Once the seeds turn brown, add Cinnamon, Cardamom & Cloves. Fry for a minute.
Add Onion & fry for a minute. Add Ginger-Garlic paste & Tomato. Fry for 30 secs.
Add the Besan mixture & boil for 2 mins on a Medium heat. Add remaining Garam Masala, Red chilli powder & Turmeric powder. Boil for 3-4 mins. The gravy thickens as it boils.
Add Coconut Milk & Cashew nut paste. Boil for 2 mins. Add boiled Peas & Salt. Mix well & boil for another minute. Remove from heat & add Cilantro. Mix well.