John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 1 garlic clove(s)
- Ginger powder
- 5 m.-sized potatoes
- 500 g broccoli
- 6 carrots
- Chili powder, or garam masala
- ½ bunch coriander leaves
- turmeric
- 1 chili pepper(s), dried
- 1 ½ liters vegetable broth
- Oil, for frying
- Salt
- pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
great as a starter and main course
Finely chop the onion, garlic, chili pepper, and ginger and sauté in a large pot. Add the chili powder and mix well. Then pour in the vegetable stock and add the finely chopped potatoes, broccoli, and carrots. Add the coriander leaves, bring to a boil, and simmer for about 15-20 minutes, until the potatoes are tender. Puree thoroughly with a hand blender, season with salt, pepper, and turmeric. Garnish with coriander leaves and serve with roti. Tip: You can also use other Indian spices, such as cloves, cardamom, cinnamon, etc. Simply add them to the fried onions according to taste. If you like, you can add natural yogurt.
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