Ingredients:

Cauliflower florets 600 gm
Butter 120 gm/ ½ cup
Capsicum, diced 30 gm/2 tbs
Chaat masala 2.5 gm/ ½ tsp
Chili powder 5 gm/1 tsp
Cooking oil 15 ml/1 tbs
Coriander leaves, chopped 5 gm/1 tsp
Garam masala 2.5 gm/ ½ tsp
Garlic, chopped 20 gm/4 tsp
Ginger juliennes 5 gm/1 tsp
Juice of 1 lemon
Khoya 60 gm/4 tbs
Salt to taste
Tomato purée 60 ml/4 tbs
Tomatoes, diced 30 gm/2 tbs
Turmeric (haldi) powder 2.5 gm/ ½ tsp

Method:

1.Heat cooking oil in a kadhai. Sauté garlic. Add cauliflower,turmeric,chili powder and salt.
Cook on low flame till cauliflower is almost tender. Remove and keep aside. In another pan melt butter and toss the capsicum and diced tomatoes in it.
2.Add to the cooked cauliflower. In the same pan brown the khoya till it becomes granulated. Add tomato purée to the cauliflower and cook for a minute. Sprinkle with khoya granules, chaat masala, garam masala and lemon juice.Garnish with ginger juliennes and coriander leaves. Serve hot with any Indian bread.

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