Cauliflower Bhaji

Ingredients for 4 servings:

• 4 potatoes
• 2 large carrots
• 300 g cauliflower
• 2 tomatoes
• 2 onions
• 2 spring onions
• 1 tsp chili powder
• 2 tsp caraway powder
• 1 tsp turmeric
• 1 tsp spice mix (garam masala)
• 5 cloves garlic
• 1 piece(s) ginger, approx. 2 cm, grated
• 4 tbsp vegetable oil
• 1 ½ cup(s) vegetable broth
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Indian cuisine

Peel or trim the potatoes, spring onions, and carrots, wash them, and cut them into small cubes. Trim the cauliflower and divide it into small florets. Peel and dice the onions. Peel and finely chop the garlic. Heat the vegetable oil in a large pot and brown the finely chopped onions in the hot fat. Then add the chili powder, cumin powder, turmeric, and garam masala and mix quickly. Immediately add the potatoes and carrots and stir for 2 minutes. Now mix in the ginger and finely chopped garlic. Mix again and stir for 2 minutes. Finally, add the tomatoes and cauliflower florets and stir for another 2 minutes. Deglaze with the 1.5 cups of vegetable stock (or use enough liquid to almost cover the vegetables). Now simmer with the lid on until everything is cooked. Season with salt. Great with Indian chapatis. Note: After 30 minutes, it should be firm to the bite and ready to eat. However, I’ve found that it doesn’t hurt at all to let it simmer a bit longer over low heat (it’s almost like Gaißburger Marsch and other stews—it tastes good left to simmer, or even better reheated). The spices are pretty much the same as anything else—everyone should adjust the exact dosage to their own liking. Since I like it so much and learned it from an Indian, I usually add a little more ginger, garlic, and spices.