Indian cauliflower with potatoes and peas

Ingredients for 4 servings:

• 2 onions, finely chopped
• 4 tbsp oil
• 450 g potatoes, cut into 2 x 2 cm cubes
• 1 small cauliflower, cut into small florets
• 2 tomatoes, chopped
• 200 g peas, thawed
• 1 ½ tsp ground turmeric
• ½ tsp chili powder
• 1 tsp cumin, ground
• 2 tsp salt
• little sugar
• 1 tsp garam masala
• Water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Aloo Gobi Aur Mater

Heat the oil in a Karai (a pot will work, as long as it has a lid) over high heat. Fry the onions in the oil for about 3 minutes until light brown. Then add the cauliflower, potatoes, and tomatoes. Add the spices and fry for 2 to 3 minutes, stirring. Then add the peas and a little water, reduce the heat to medium, and cover. Cook until the potatoes and cauliflower are tender. To prevent the vegetables from burning, add water and stir occasionally, but once the vegetables are cooked, the water should evaporate (remove the lid). If you like, you can sprinkle the dish with garam masala.