Creamy Aloo Gobi

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 1 m.-large cauliflower
• 2 medium-sized onions or 3 small ones
• 2 cloves garlic
• 3 cm ginger, approx.
• some olive oil
• 1 can of tomatoes
• 1 can coconut milk
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tbsp garam masala
• 1 tsp salt
• 1 tsp tomato paste
• e.g. Basmati, cooked as a side dish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and chop the garlic, onions, and ginger. You can chop them roughly, as they will be pureed later. Peel and dice the potatoes, and cut the cauliflower into small florets. Heat the oil in a large pan and sauté the onions over medium heat until translucent. After about 4 minutes, add the garlic and ginger. When the onions start to brown, deglaze with the coconut milk and canned tomatoes. Now add all the spices and puree the sauce with a hand blender. For a particularly fruity flavor, I add 1 teaspoon of tomato paste. Don’t be surprised if the sauce tastes over-seasoned; the vegetables absorb a few more spices during cooking, giving the sauce a milder taste. Now bring the sauce to a boil and cook the potatoes over low heat. Stir frequently to prevent the sauce from burning. After about 15 minutes of cooking, add the cauliflower. Don’t forget to stir! After another 10-15 minutes, the vegetables should be soft and the dish is ready. The aloo gobi can be reserved with warm basmati rice and naan bread. You could garnish with a few leaves of coriander or parsley. The cooking time may vary depending on the size of the potato pieces. So when chopping the vegetables, keep in mind that the larger the pieces, the longer they will take to cook. If you don’t have an immersion blender, you will need to finely chop the onions, garlic, and ginger and replace the canned tomatoes with passata. I had this version at an Indian restaurant. It’s not authentic, but it tastes good.