PREPARATION

1. Heat 1 tablespoon oil in a pot, add 2 tablespoons garlic and saute until it turns golden brown in color.

2. Add 550 grams cauliflower and mix it well.

3. Then, add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt and mix it well.

4. Cook on low heat till cauliflower is almost tender.

5. Remove it from heat and keep aside.

6. Heat 50 grams butter in a pan, add 2 tablespoons bell pepper, 2 tablespoons tomato and toss them for 3 - 5 minutes.

7. Remove it from heat and keep aside.

8. Take a another pan, add 60 grams khoa and cook till it becomes brown and granulated. Remove it from heat and keep aside.

9. Take a pot, add 60 grams tomato puree and stir well.

10. Add the cooked cauliflower, bell pepper, tomato and khoa.

11. Now, add 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala, 1 tablespoon lemon juice and mix it well. Cook for 3 - 5 minutes.

12. Garnish with ginger juliennes and coriander.

13. Serve.