Wash and grate the cauliflower till the floweret area. Heat a wok or skillet and add the oil. Once it is hot add all the whole masala (cloves, cinnamon.etc), then add the ginger-garlic paste.

Once it is a little brown add the finely chopped onions and the green chillies. Sauté till the onions are a golden brown, and then add the peas and sauté a little.

Now add the grated cauliflower and let it simmer a bit. Then add the milk and let it cook till the milk dries up. Milk is crucial to this recipe as it helps in removing the typical cauliflower smell and gives a richer taste to the dish.

Add the salt, turmeric, chilli powder and pav bhaji masala (I find garam masala too strong for my delicate digestion so I use pav bhaji masala) and sauté till nicely golden.

Finally, add the two beaten eggs and sauté like scrambled egg. The end result should be a golden gobhi keema with the green peas highlighted.

Garnish with the coriander leaves and serve hot with roti, naan, or any bread. Break the roti and scoop up the Keema Gobhi and taste the burst of flavours in your mouth.

I love the grilled sandwiches which I make with the leftover Keema Gobhi for breakfast!