Heat 2 tbsp oil in a wok, add in 1 small chopped onion, 1 small capsicum, 3 cloves of chopped garlic, and 2 chopped potatoes. Fry well for 3 – 4 minutes.
Then add 250 ml milk and vegetable stock, cover and cook for 10 – 12 minutes till potatoes are tender.
Now add broccoli and sweet corn, mix well. Thicken gravy with 2 tbsp roasted flour.
Lastly add 50 gm cheddar cheese, salt to taste and ¼ tsp black pepper. Mix well.
Now dish it out, sprinkle with chopped coriander leaves and serve hot.