Peel or clean the potatoes, spring onions and carrots, wash and cut into small cubes. Clean the cauliflower and cut into small florets. Peel and dice the onions. Peel and finely chop the garlic.
Heat the vegetable oil in a large saucepan and brown the finely chopped onions in the hot fat. Then add the chilli powder, caraway powder, turmeric and garam masala and mix quickly. Immediately add the potatoes and carrots and stir for 2 minutes. Now mix in the ginger and fine garlic. Mix again and stir for 2 minutes. Finally add the tomatoes and cauliflower florets and stir for another 2 minutes. Deglaze with the 1.5 cups of vegetable stock (or use just as much liquid until the vegetables are almost covered). With the lid closed, simmer until everything is done. Season to taste with salt.
Goes well with Indian chapati shops.
Note: After 30 minutes it should be firm to the bite and ready to eat. However, I`ve made the experience that it can`t do any harm to let the whole thing steep for a long time on a low heat (it`s almost like the Gaißburger Marsch and other stews - it tastes well drawn through or reheated almost again better).
With spices it is almost the same as with everything - everyone should make the exact dosage according to their own needs. Since I like it so much and have also learned from an Indian woman, I usually always take a little more ginger, garlic and spices.
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