John Myers
Contents
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Ingredients
- 1 small Fresh cauliflower - cauliflower approx. 500 grams
- 350 g Waxy potatoes
- 2 Onions - medium
- 1 Fresh ginger - 4 m
- 2 Tomatoes
- 2 Fresh chilli peppers
- 6 tbsp Oil
- 2 tsp Panch Foron - five spice mix
- 1,5 tsp Turmeric powder
- 1,5 tsp Ground cumin
- 2 tsp Sweet paprika powder
- 0,25 tsp Chilli powder
- 200 g Green frozen peas
- 3 tbsp Joughurt
- 1 tsp Garam Masala - a mixture of herbs and spices
- 0,25 L Water
- Salt
Instructions
- Wash cauliflower and cut into florets about 5 cm long and 4 cm in diameter - wash and peel the potatoes and cut into 3 cm cubes. Peel and chop the onions.
- Peel the ginger and grate finely on the vegetable grater. Wash the tomatoes, quarter them and remove the stalks. Wash and chop the chilli peppers. Remove the stem end. Then wash your hands well.
- Heat the oil in a saucepan. Add the five-spice mixture and onions and fry over medium heat while stirring until the onions are dark brown.
- Sear the potato cubes, cauliflower florets and chilli pods over medium heat for about 3 minutes while stirring - add turmeric, cumin, paprika, chilli powder and grated ginger and fry for another 3-4 minutes.
- Then add the peas, tomatoes and yogurt. Mix everything well, add 1/4 liter of water and cook the dish over medium heat for about 20 minutes until the cauliflower and potatoes are soft. Stir every now and then so that the vegetables don't burn.
- Finally sprinkle garam masala over the top. Serve the dish with rice or puri (Indian flatbread).
- My husband got the cauliflower with butter and breadcrumbs.
- You can also prepare the Garam Masala yourself.
Nutrition
Serving: 100gCalories: 190kcalCarbohydrates: 9.2gProtein: 2.7gFat: 16g
