Cauliflower and potato curry

Ingredients for 4 servings:

• 1 cauliflower (approx. 750g)
• 350 g potatoes
• 2 m.-sized onion(s)
• 1 piece(s) fresh ginger (4 cm)
• 2 m.-sized tomatoes or a small can of pizza tomatoes
• 1 red bell pepper(s)
• 2 chili peppers, dried
• 1 ½ tsp ground turmeric
• 1 ½ tsp cumin, ground
• 2 tsp sweet paprika powder
• ¼ tsp chili powder
• 200 g peas, frozen
• 3 tbsp yogurt
• 1 tsp spice mix (Garam Masala)
• 6 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Alu Gobi

Wash the cauliflower and divide it into small florets. Peel the potatoes and cut them into approximately 3 cm cubes. Peel and finely chop the onions. Peel and finely grate the ginger. If using fresh tomatoes, wash them, quarter them, and remove the stems. Wash and dice the bell peppers. Halve the dried chilies and remove the seeds. Heat the oil in a high pan and fry the diced onions until dark brown, stirring constantly. Add the diced potatoes, cauliflower florets, bell peppers, and chilies, and fry for about 3 minutes, stirring constantly. Add the turmeric, cumin, paprika, chili powder, and grated ginger, and fry for another 3 minutes. Then add the tomatoes (fresh or pizza tomatoes with juice), peas, and yogurt. Mix well. Add 1/4 l water and season well with salt. Cover and simmer over medium heat for about 20 minutes, until the cauliflower and potatoes are tender, stirring frequently. Finally, sprinkle with garam masala. Serve with basmati rice and cucumber yogurt (raita). Tip: I now prefer the version with pizza tomatoes; it tastes even more “well-rounded.”