John Myers
Alu Gobi Cauliflower Potato Curry
The perfect alu gobi cauliflower potato curry recipe with a picture and simple step-by-step instructions.
Flatbread:
- 4 Potatoes
- 5 Tomatoes
- 2 tbsp Ghee
- 1 tsp Ground cumin
- 2 tsp Garam masala from my KB
- 1 tsp Coriander grains
- 1 pinch Freshly grated nutmeg
- 1 Mace
- 1 tsp Turmeric
- 20 g Fresh ginger
- 1 tsp Madras curry
- 100 ml Vegetable broth
- 1 tsp Garlic pepper from my KB
- 200 g Spelled flour
- 120 ml Water
- 1 tsp Salt
- Cut the cauliflower into small florets, wash. Peel the potatoes, cut into cubes, wash. Wash the tomatoes, remove the stalk and also dice. Peel and grate the ginger.
- Heat the ghee in a saucepan, add the cumin, garam masala, coriander, nutmeg, mace, turmeric and ginger. Roast everything until the coriander starts to crack. Then add tomatoes, cauliflower and potatoes. If you like the cauliflower a bit firm to the bite, add it 5 minutes later!
- Deglaze with vegetable stock and season with salt. Cook for about 10-15 minutes and stir every now and then! Season with curry and garlic pepper!
- Preheat the oven to 50 degrees! Mix the spelled flour with salt and water and knead well. Divide into eight balls.
- Heat a pan with ghee and pull the eight balls apart into flat cakes and bake one after the other on each side for about 30 seconds over high heat. Keep warm in the oven!
- Serve the alu gobi with flatbread!
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