Heat oil in a non stick pan.
Add asafoetida and cumin seeds and sauté till fragrant.
Then add garlic, ginger and green chillies and sauté on low heat.
Add cashew nuts and cauliflower and mix.
Add turmeric powder, coriander powder along with red chilli powder and sauté for 2 to 3 minutes.
Now add required salt along with yogurt and mix well.
Add fresh coriander leaves and saute for 1 more minute.
Transfer into a serving bowl, garnish with fresh coriander leaves and serve hot.