Ingredients:

• Cauliflower – 1
• Beans – 1/2 cup
• Milk – 1/2 cup
• Cheese, grated – 1/2 cup
• Bay Leaf – 1
• Cumin – 1/2 tsp
• Garam Masala – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Cashewnut – 8 to 10
• Poppy seed – 1 tbsp
• Curd – 1/2 cup
• Refined oil
• Salt to taste
• For coarsely ground paste: Onion – 2
• Red Chilli – 5
• Ginger – 1/2 inch piece

Method:

1. Soak the cashew nuts and poppy seeds in hot water for 5 mins and make a smooth paste.
2. Soak the cauliflower florets in warm water.
3. Cook the beans and keep aside.
4. Heat oil in a pan.
5. Add bay leaf, cumin, garam masala powder and the coarsely ground paste of onions, red chillies and ginger.
6. Fry until the mixture oozes oil.
7. Add the cauliflower florets, about 1/2 cup of water and turmeric powder.
8. When the florets become soft, add the beans.
9. Add the whipped curd and cook until the oil floats.
10. Add the cashew nut paste, salt, 1/4 tsp of sugar, milk and water.
11. Stir for another 2 mins and remove from the flame.
12. Garnish with grated cheese.
13. Serve hot with chapatti or rice.

Recipe courtesy of Pratibha Sachin