Cauliflower rice dish

Ingredients for 4 servings:

• 400 g cauliflower
• 400 g potatoes
• 2 onions
• 3 tomatoes and some water
• 50 g ginger
• 1 tsp cumin, unground
• 2 tsp turmeric
• 1 tsp spice mix (garam masala)
• 4 stalks coriander, fresh
• 1 tsp salt
• Oil (sunflower oil)
• 2 cups Basmati
• 150 g peas (frozen)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Alu Ghobi

Clean the cauliflower, separate the florets, and halve them. Peel, wash, and finely chop the potatoes. Heat plenty of oil in a pan and fry the cumin until lightly browned. Dice the onions and add them to the pan with the cumin. Add the turmeric, garam masala, and salt to the pan and fry. Dice the tomatoes and cook briefly in the spices. Add the washed cauliflower florets and potatoes. Top up with a little water and cook for about 20 minutes. If it becomes too runny, you can leave the pan uncovered for the last 10 minutes. Cook the rice in salted water until tender. In a pan, fry the cumin in hot oil, add the turmeric, and fry. Add the frozen peas to the pan and toss them in the spices. Add the rice to the peas and fry.