Heat butter in a saucepan. Add the onion. Saute until transparent.
Add the tomato. Saute until the oil separates.
Add carrot. Saute for a minute.
Mash the potato and add.
Add red chilli powder and black pepper powder.
Add the cheese cubes. Melt on low flame.
Turn off the gas and add cucumber (this spread thickens once cooled)
Can be used as a sandwich spread or dip. Before using, add some yoghurt to smoothen it.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.