Creamy Cauliflower & Carrot Chowder

Heat butter and oil in a pan and saute the onion and garlic till translucent.

Now add the carrots and cauliflower and fry for 2 minutes.

Add the milk, salt, pepper powder and garam masala powder.

Pressure cook for 2-3 whistles. Set aside to cool down.

Blend it coarsely and heat through by adding 1 cup water, stock cube and cheese. Once it comes to a boil, switch off the flame.

Garnish with coriander leaves and chilli flakes. Serve hot with croutons or bread sticks.