Guncha O Keema

Ingredients

• Cauliflower florets - 600 gms
• Butter-120 gms or 1/2 cup
• Capsicum, diced -30 gms or 2 tbs
• Chaat masala -1/2 tsp
• Chilli powder -1 tsp
• Cooking Oil -1 tbs
• Coriander leaves , chopped -1 tsp
• Garam masala -1/2 tsp
• Ginger juliennes -1 tsp
• Juice of one lemon
• Khoya -60 gms or 4 tbs
• Salt to taste
• Tomato puree -4 tbs
• Tomatoes, diced -2 tbs
• Turmeric powder - 1/2 tsp

Procedure

1. Heat cooking oil in a khadai. Saute garlic. Add cauliflower, turmeric, chilli powder and salt.
2. Cook on low flame till cauliflower is almost tender. Remove and keep aside.
3. In another pan melt butter and toss the capsicum and diced tomatoes in it. Add to the cooked cauliflower.
4. In the same pan brown the khoya till it becomes granulated.
5. Add tomato puree to the cauliflower and cook for a minute.
6. Sprinkle with khoya granules, chaat masala, garam masala and lemon juice.

To Serve

• Garnish with ginger juliennes and coriander leaves. Serve hot with any indian bread.