John Myers
Indian Cauliflower and Potato Wok
The perfect indian cauliflower and potato wok recipe with a picture and simple step-by-step instructions.
- 400 g Cauliflower
- 250 g Triplets (small potatoes)
- 200 g Crisp peas (similar to sugar snap peas)
- 200 g Tomatoes (2 large tomatoes)
- 50 g Spring onions
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 4 tbsp Sunflower oil
- 1 tbsp 5-Gewürzpulver
- 500 ml Vegetable broth (2.5 tsp instant)
- 2 tsp Sweet paprika
- 1,5 tsp Turmeric
- 1 tsp Ground cumin
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 6 tbsp Yogurt
- Clean the cauliflower, cut into florets, wash and drain well. Peel, wash and halve triplets. Clean / remove the threads of the snap peas, wash and drain well. Slice the tomatoes crosswise, scald with boiling water, rinse in cold water, peel and quarter. Clean and wash the spring onions and cut only the light part diagonally into rings. Clean / core the chilli pepper, wash, halve lengthways and cut into thin rings. Peel the ginger. Heat sunflower oil (4 tbsp) in a wok (alternatively a pan), fry 5 g seasoning powder (1 tbsp) in it, add the spring onion rings and fry them with them. Add the cauliflower florets, potato halves and chili rings, stir-fry everything for a few minutes and deglaze / pour on the vegetable stock (500 ml). Simmer everything for about 5 minutes and add the cracked peas and tomatoes. Press in the ginger through the garlic press and add sweet paprika (2 teaspoons), turmeric (1.5 teaspoons), ground cumin (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches ) and let everything simmer / cook covered for approx. 15 minutes. Add garam masala (1 teaspoon) and boil / reduce everything without lid for about 5 minutes over high heat. Serve Indian cauliflower potato wok with yogurt.
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