Dry roast all the spices under achari masala except hing.Add hing to the roasted spices and grind to a coarse powder.
Cut cauliflower into medium sized florets.
Heat 1 tbsp of oil till smoking hot. then reduce theflameto medium andadd the florets with pinch of salt.Saute until the florets are half cooked and slightly brown in colour. It should take around 8-10 mins.Once done remove from the pan and keep aside.
In the same pan add remaining oil.Once oil is smoking hot reduce the flame to medium.
Add chopped onion and fry for a minute.when it is softened and looks slightly brown, add ginger garlic paste.paste. Sauteuntil the raw smell goes off.
Add in the ground spices,lemon juice and cook in medium heat until oil starts separating from the sides.
Add greenchillies,cauliflower,salt and give it a good mix so that theflorets get coated nicely with spice mixture.
Keep stirring frequently to prevent spice mixture stick to the bottom.If needed sprinkle some water to preventburning.
Keeping the heat in low add whiskedyoghurt.Mix well.Cook in low heat until cauliflower is cooked through.