Start by blanching the cauliflower until fork tender or microwave, covered, for 2 minutes. Set aside.
Heat ghee/oil in a wok or frying pan. Add cumin seeds, when they start to sizzle and sputter, 30 seconds, add the red onion and diced chili. Fry for 2 minutes, then add the ginger and garlic. Cook for another minute, stirring often.
Add tomato sauce, salt, chili powder, garam masala, turmeric, nutmeg and cardamom to the wok. Saute for a minute, stirring all the time.
Add the bell peppers, tomato and corn to the wok and saute for 2 minutes.
Add the cauliflower, paneer cheese and fenugreek leaves. Add a tablespoon of water, stir and cover. Cook on low for a 2 minutes. Serve immediately.
Notes
Remove skin using a spoon and cut into julienne strips then dice.
If using passata (tomato puree), add 1 teaspoon sugar.