Ingredients:

• 1 medium sized Cauliflower weighing around 600 gms
• 3 tbsp. – Ghee or oil
• 1 tsp – cumin
• 1 tsp – roasted cumin
• 1 tsp – Garam Masala
• 1/2 tsp – Turmeric powder
• 1 tsp – anardana (pomegranate) powder
• 1 cup – chopped Tomatoes
• 3 tbsp. – grated khoya
• 2 tbsp. – grated Paneer
• salt to taste

Method:

1. Discard the stem and stalk of cauliflower and cut into florets of medium size. Sprinkle salt, turmeric powder and keep aside for 10 mins.
2. Heat ghee or oil in a non-stick pan and fry the marinated cauliflower, discarding all the water when you do so.
3. Cook covered over medium heat till the florets turn golden brown. Mix in the masala and continue to cook over low heat.
4. Mix in the tomatoes and cook till the cauliflower is tender.
5. Mix in the grated khoya and paneer and stir very gently.
6. Serve with parathas. It is ideal for travel.
7. Do not keep for too long, consume within 2-3 hours.