Cut the cauliflower into medium size florets. Heat the water with a teaspoon of salt in a saucepan. Let it come to a boil, turn off the flame.
Add the florets to hot water. Cover and keep it aside for 5 minutes. Drain the florets and keep them aside.
Take a grinder and add tomato, ginger and green chilli. Grind it to a smooth paste, transfer to a bowl and keep it aside.
Heat 3 tablespoons of mustard oil (till the smoking point) in a kadhai or wok. Add ¼ teaspoon of turmeric powder to the oil and mix it well.
Add a small batch of cauliflower florets to the oil and stir well. Add a pinch of salt and mix them well. Cover and cook the florets on a low-medium flame until they are cooked completely and start getting light brown spots on them. Stir occasionally to avoid burning the florets.
Transfer them to a plate or bowl, cook the remaining cauliflower florets in the same process, and keep them aside.
Heat the remaining mustard oil till the smoking point in the same kadhai. Add hing and bay leaf.
Add tomato paste to the oil and mix it well. Add turmeric powder, coriander powder, cumin powder, garam masala powder, Kashmiri chilli powder, and salt. Mix it well.
Add green peas and mix it well. Cover and cook the green peas and spices on a low-medium flame until the raw smell of spices goes away, oil starts releasing from the sides of the mixture. Stir in short intervals to avoid burning.
Add the cooked cauliflower florets to the spice mixture and stir it well. Add sugar and raisins and mix it well.
Add water and mix it well. Cover and let it simmer for 2-3 minutes.
Add black cardamom powder, aromatic garam masala and mix it well. Turn off the flame.
Sukhi Gobhi matar ki Sabji is ready to serve. Garnish it with fresh coriander leaves and serve it with rice or roti.