Cut florets of the cauliflower and blanch in boiling water.
Blend together 1 inch piece of ginger, 2 – 3 cloves of garlic, 2 – 3 green chilies, 1 onion and 3 boiled tomatoes. Blend well with ½ cup of water to a fine paste.
Heat ¼ cup oil in a wok, add in the blended paste and fry well for 2 – 3 minutes.
Now add 125 gm yogurt, salt to taste, 1 tbsp chili powder, ½ tsp turmeric, ½ tsp all spice powder and 1 cup water. Cover and cook for 10 – 12 minutes.
Then remove lid, add in blanched cauliflower, ¼ cup boiled peas, ¼ bunch of coriander leaves and 125 gm khoya.
Mix well and dish it out. Serve hot.