In a blender jar take roughly chopped tomatoes, soaked cashew, 1 bay leaf, roughly chopped ginger and make a fine paste. Keep aside.
Next in a pan heat enough water.
When it comes to boil, add salt and all the leaves.
Blanch the leaves for 1-2 minutes or until wilted and immediately transfer to a bowl full of water (to retain the green color).
When cools down, put in a blender jar along with green chili.
Make a smooth puree and keep aside.
Now heat oil in a pan and fry the cauliflower florets until lightly golden color.
Transfer to a plate and keep aside.
Into the remaining oil in the pan add 1 bay leaf, cinnamon stick, cardamom pods, cloves and cumin seeds.
When the spices start to splutter, add tomato paste and saute for 1 minute.
Then add turmeric powder, garam masala powder and mix well.
Allow to cook for 4-5 minutes over low-medium heat or till oil comes out from the masala.
Next add the puree, 1/2 cup water, sugar and salt.
Mix well and then add the fried cauliflower florets.
Give a quick mix again and allow to cook for 5-10 minutes over low heat.
Turn off heat and serve hot with any plain rice, jeera rice or even paratha, roti, naan !