Summary

Ingredients

• 6 medium potato (s)
• 1 medium cauliflower
• 2 medium onion (s) or 3 small ones
• 2 cloves garlic
• 3 cm ginger, approx.
• some olive oil
• 1 can tomato (s)
• 1 can coconut milk
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 1 teaspoon salt
• 1 teaspoon tomato paste
• asmati, cooked as a side dish

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Instructions

1. Peel and cut the garlic, onions and ginger. The pieces can be coarsely cut because they will be mashed later. In addition, the potatoes must be peeled and diced and the cauliflower divided into small florets.
2. Heat the oil in a large pan and sauté the onions over medium heat until translucent. After about 4 minutes add the garlic and ginger. When the onions get brown, deglaze the whole thing with the coconut milk and the canned tomatoes.
3. Now add all the spices and puree the sauce with a hand blender. For a particularly fruity taste, I add 1 teaspoon of tomato paste. Don`t be surprised if the sauce tastes over-spiced, the vegetables take in a few spices when they are cooked and this makes the sauce taste milder in the end.
4. Now bring the sauce to a boil and cook the potatoes in it over a low flame. Stir again and again so that the sauce doesn`t burn. After about 15 minutes of cooking time, the cauliflower can be added. Don`t forget to stir! After another 10-15 minutes the vegetables should be soft and the dish is ready.
5. The Aloo Gobi can be reserved with warm basmati rice and naan bread. A few leaves of coriander or parsley could be used as decoration.
6. Cooking time may vary due to the size of the potato pieces. So when cutting the vegetables, keep in mind that the larger the pieces, the longer it will take to cook.
7. If you don`t have a hand blender, you have to cut the onions, garlic and ginger into small pieces and exchange canned tomatoes for tomato strains.