Fresh, minced ginger would be perfect, to get that strong ginger taste, but I often resort to using ginger paste for convenience.
No water was used in this recipe to keep the cauliflower dry. To make it saucy, add half a cup of hot water at the end and bring everything back to a boil. I added a diced russet potato to suit my Bengali palate, but it may be omitted if you wish.
Serve Adraki Gobi as a side dish especially if you are catering to a vegan and/or vegetarian guest.