Ingredients: 1/2 tsp chilli powder 1/2 tsp turmeric 1/2 tsp coriander 1/3 tsp cumin powder 1/2 tsp cumin seeds 1/2 tsp garam masala. Large pinch of sugar. 1000 ~ 1500 cc milk White Vinegar, 1 tbsp (ish). 1 small cauliflower, cut/broken into florets (size according to preference) (fresh, not frozen) New potatoes, ~10 or so cut into quarters or halves (optional). 1 tin tomatoes (chopped, peeled, whatever, it's all good) Salt. Step 1: Bring the milk to boil in a saucepan don't do this too fast or it will burn. This could take up to 20-30 minutes. As it starts to boil over, add the vinegar (I just add a dollop straight from the bottle). This will cause the milk to curdle rapidly. After about 30 seconds, turn off the heat: You should have lumps of cottage cheese in a somewhat cloudy but very thin whey. Pour through a sieve, and leave the cheese to drip/set overnight. Step 2: [Note - we're not deep frying here - a shallow depth of oil will suffice]. Dice the now-firm cheese into cube-ish pieces, about the size of the terminal segment of your thumb or index finger, or thereabouts. Heat some oil in a suitable vessel (frying-pan, saucepan, whatever - the thicker the better), and at moderate heat, fry the cubes _gently_ till golden brown. ( They don't have to be even, but they shouldn't get as far as being crunchy ). It's very hard to do this evenly, as the cubes are fragile and hard to orient, but keep gently stirring them every minute or less to prevent sticking. When the cubes are done (They will be browned and reasonably firm). Place in a bowl and set aside. Step 3: Take the (washed) florets and gently fry in a little oil, similar to the cubes above, till golden brown. Set aside. Step 4: Take a thick bottomed cooking vessel (kind of like a wok but thick walled instead of thin): copper, aluminium, iron in that order of preference. Heat a little oil. Add the pinch of sugar and wait till it melts and caramelises. Add the cumin seeds, wait till they turn dark brown (takes about 30 seconds). Add the spices, make sure they are evenly covered in oil, they should turn a rich dark brown in ~ 30 seconds. Watch out for the coriander, it can be vicious. Add the tomato and potato halves. Careful, this tends to spatter and spit. Stir, mixing in the spices and frying for s short while. Now cover and reduce, returning occasionally to stir to prevent burning. We will reduce the tomato till a thick, rich, dark paste has formed. Uncover. Add a little oil if necessary, and add the cauliflower, stirring thoroughly. Then add the cubes and do the same again. Fry in this manner for a few (2-3) minutes. Pour in water to just cover the ingredients, add a little salt, and cover. Simmer and reduce for ~15 minutes, stirring occasionally. You should have a thin-ish gravy or sauce or whatever you want to call it. Sprinkle the garam masala on top, stir it in a little, and reduce the heat, leave for another 5 minutes. Remove from heat and allow to cool. Serve with rice. Potato added by Vivek Dasmohapatra Peas omitted by same. Source: Traditional.