This ubiquitous North Indian home-style dish has countless regional variations. Punjabi versions use more tomatoes, while Uttar Pradesh styles are drier with cumin dominance. The key is blanching cauliflower florets briefly to retain crunch. British colonial records mention this as a winter staple in Anglo-Indian households. Street vendors in Old Delhi serve it with fluffy pooris for a hearty breakfast. Modern twists include adding kasuri methi (dried fenugreek leaves) for aroma. Nutritionists appreciate its low-calorie yet filling nature - the fiber from peas and cauliflower aids digestion. Many Indian students abroad learn to cook this as their first "comfort food" from home.