Heat oil in a wok, add potatoes, onion and 3/4 broccoli or cauliflower.
Sauté for 4 – 5 minutes.
Now add in cheddar cheese and 2 cups of water.
Cover and cook on low flame for 15 – 20 minutes till all the vegetables are tender.
Now turn the flame off, put mixture in a blender, blend well till smooth.
Pour blended mixture again into the wok.
Add in salt, black pepper powder, fresh cream and chili powder.
Mix very well, cook on low flame till thicken.
Separately blanch the remaining broccoli/cauliflower.
Remove shorba in a serving bowl.
Garnish with blanched broccoli. Serve hot.
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