Ingredients

• Cauliflower - 1
• Beans - 1/2 cup
• Milk - 1/2 cup
• Cheese, grated - 1/2 cup
• Bay leaf - 1
• Cumin - 1/2 tsp
• Garam masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Cashewnut - 8 to 10
• Poppy seed - 1 tbsp
• Curd - 1/2 cup
• Refined oil
• Salt to taste
• For coarsely ground paste: Onion - 2
• Red chilli - 5
• Ginger - 1/2 inch piece

How to Make Cheese Gobi

• Soak the cashew nuts and poppy seeds in hot water for 5 mins and make a smooth paste.
• Soak the cauliflower florets in warm water.
• Cook the beans and keep aside.
• Heat oil in a pan.
• Add bay leaf, cumin, garam masala powder and the coarsely ground paste of onions, red chillies and ginger.
• Fry until the mixture oozes oil.
• Add the cauliflower florets, about 1/2 cup of water and turmeric powder.
• When the florets become soft, add the beans.
• Add the whipped curd and cook until the oil floats.
• Add the cashew nut paste, salt, 1/4 tsp of sugar, milk and water.
• Stir for another 2 mins and remove from the flame.
• Garnish with grated cheese.
• Serve hot with chapatti or rice.