Potato and cauliflower curry

Ingredients for 4 servings:

• 1 small head of cauliflower, approx. 500 g
• 350 g potatoes, waxy
• 2 m.-sized onion(s)
• 1 piece(s) fresh ginger, grated
• 2 m.-large tomato(s)
• 2 chili peppers, fresh, red
• 6 tbsp ghee or clarified butter
• 2 tsp spice mix (Panch Foron, five-spice mix)
• 1 ½ tsp turmeric powder
• 1 ½ tsp cumin powder
• 2 tsp sweet paprika powder
• ¼ tsp chili powder
• 200 g peas, frozen
• 3 tbsp yogurt
• Salt
• 1 tsp garam masala
• some chopped coriander leaves for garnishing
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Alu Gobi

Clean and wash the cauliflower and divide it into very small florets. Peel the potatoes and cut into 3 cm cubes. Peel the onions and cut into strips. Peel and grate the ginger. Wash the tomatoes, quarter them and remove the stems. Wash the chilies, remove the stems and chop them finely. Heat ghee or oil in a large pot. Add the five-spice powder and the onions and fry over medium heat, stirring until the onions are dark brown. Now add the potatoes, cauliflower florets and chili and fry over medium heat, stirring for 3 minutes. Add the turmeric, cumin, paprika powder, chili powder and grated ginger and continue to fry everything. Coat the potatoes and cauliflower with the spices. Deglaze with the yogurt, tomatoes and 1/4 l water and add the peas. Add plenty of salt and simmer covered over medium heat for 20 minutes until the potatoes and cauliflower are tender. Stir occasionally to prevent the vegetables from burning. Finally, drizzle with garam masala, chopped coriander, and a sprinkle of yogurt. Serve with rice.