1 small cauliflower
2 potatoes
1 onion, quartered
2 medium-sized carrots
1/2 cup peas
1” cinnamon stick
1 bay leaf
10 peppercorns
4 green cardamoms
5 cloves
1 tsp ginger-garlic paste
2 tbsp all-purpose flour (maida)
1 veg soup cube
2 cups water
salt to taste
oregano flakes to garnish


Put the cauliflower florets to boil separately. This will only take a few minutes so that the cauliflower is slightly crunchy and not mushy.
Keep a check.
Meanwhile, peel the potatoes and cut into fours.
Peel the carrots and cut into small rounds.|
Heat 1 large tbsp of vegetable or canola oil in a pressure cooker. 
Add the ginger-garlic paste and fry. Quickly add the whole spices (cardamom, cinnamon, cloves, peppercorns and bay leaf). Fry well.
Now add the vegetables and mix well. Do not add the cauliflower.
Pour the water over and adjust accordingly. This is a stew, so it has to be a thickish consistency but not watery. This is where the flour comes in.
Stir in the flour next and mix all the contents well.
Crumble the soup cube over. Add salt to taste. Stir well.
Close the cooker and let it go for one whistle.
Simmer and put it off after two minutes.
Open when the steam has escaped and add in the cauliflower. 
Garnish with oregano flakes.
Serve steaming hot with plain white rice.