Summary

Ingredients

• 400 g cauliflower
• 400 g potato (s)
• 150 g peas, frozen or fresh
• 10 tablespoon yogurt, whole milk
• 2 chilli pepper (s), red or green
• 2 large onions, diced
• 1 piece (s) ginger, about 5 cm in size, grated
• 7 tablespoon ghee
• 1 can tomato (s), chopped
• 2 teaspoons spice mix (Panch Phoron, five-spice mix)
• 2 teaspoons turmeric, ground
• 2 teaspoons ground cumin
• 1 ½ teaspoon coriander, ground
• 0.5 teaspoon ½ chili powder
• 1 teaspoon garam masala
• Salt, as required, does not have to be
• Coriander greens, chopped, to taste

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Instructions

1. Wash and divide cauliflower, florets shouldn`t be too small. Peel the potatoes and quarter them, if they are very large, cut smaller if necessary.
2. Heat the ghee in a large saucepan, fry the panch phoron and onions in it until the onions are evenly browned. Fry the potatoes and chilli peppers for about 5 minutes, then add all the ground spices (except garam masala) and the grated ginger and continue frying. Add the chopped tomatoes and the yoghurt, mix and pour approx. 350 - 400ml water, after 10 minutes add the cauliflower. Simmer for another 10-20 minutes, until the cauliflower and potatoes are tender. Add the peas about 5 minutes before the end of the cooking time.
3. Before serving, sprinkle the dish with freshly chopped coriander and garam masala.
4. Garam Masala is very easy to prepare, it tastes much more intense and better freshly made, see my recipes.
5. Aloo Gobi tastes good: fresh naan bread, rice or poories or parathas.