Ingredients vegetarian 4 servings

• 1½ lbs. Cauliflower
• 4 tbsps. Clarified Butter
• 3 tbsps. Milk, powder
• 1¾ cups Milk, low fat
• 2 pinches of Sugar
• 1½ nos. Onion
• 2 tbsps. Ginger, grated
• 3 cloves Garlic
• 5 nos. Green Chilies
• 1 piece Cinnamon, 1/2"
• 2 nos. Cardamom
• 1 no. Cloves

1 5/8 lb (750 gms) cauliflower 4 tablespoons oil or ghee 3 tablespoons powdered milk 1 3/4 cup of Low Fat Milk 2 pinches sugar (Curry Paste) 1½ onions ½" piece ginger 3 cloves of garlic 4-5 green chilies (Garam masala) ½" stick cinnamon 2 cardamoms 1 clove

Directions

1. Boil Cauliflower florettes in salted water for a few minutes so that the vegetable is half cooked. Drain. 2. Make a paste of the powdered milk with 3/4 cup of milk. 3. Heat 2 tablespoons of oil and saute cauliflower florettes for 3 to 4 minutes. Set aside. 4. In the same pan, add the remaining 2 tablespoons of oil. Add curry paste and garam masala and fry until the oil seperates. 5. Add the milk powder paste and cook till the mixture looks like crumbled paneer. 6. Add sauteed cauliflower, remaining milk, sugar and salt to taste and simmer for 5 minutes until the gravy thickens. 7. Adjust sugar to taste

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