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| 450 Gramm | Cauliflower; (1lb) |
| 225 Gramm | Frozen or fresh peas; (8oz) |
| 450 Gramm | Potatoes; (1lb) |
| 50 Gramm | Butter or vegetable margarine; (2oz) |
| 3 Teelöffel | Garam masala; up to 4 |
| 25 Gramm | Plain flour; (1oz) |
| 450 Milliliter | Stock; (3/4 pint) |
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1. Break the cauliflower into florets and boil for a couple of minutes with the peas. Peel the potatoes, cut them into good-sized cubes and boil for a few minutes. Melt the fat, stir in the garam masala and allow it to cook for a few minutes.
2. Melt the fat, stir in the garam masala and allow it to cook for a few minutes.
3. Stir in the flour, and then add the cooked, drained vegetables and toss until well coated. Stir well with a wooden spoon and gradually add the stock, stirring until the sauce is smooth. Serve at once.
ones: they offer varied textures and flavours, enhanced in this recipe by the spicy garam masala. Serve with Dhal and Fried Rice Memsahib.
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