Vegetarian dishes from India are not only tasty, they also have the advantage of being cross-cultural. There is no need to worry about holy cattle and forbidden pigs. Vegetables are released for unrestrained consumption.
Accordingly relaxed, you put on water, peel the potatoes and cut them into 2 - 3 cm large cubes and par-boilt them in boiling water for 5 - 7 minutes. Then carefully drain the water.
While the potatoes are still cooking, the spice mixture is prepared from ground coriander, cumin, cayenne pepper, turmeric and salt and the cauliflower is cut into florets.
The oil with the coriander seeds is heated in a wok until they start to dance (1 - 2 minutes). Then the cauliflower is added and sautéed for a good 5 minutes over medium heat. Stir occasionally. Now it`s time to add the potato cubes and think intensively of Indian monks in their turmeric robes.
These remind you to distribute the spice mixture over the vegetables and stir them until they look friendly out of the pan. If I feel like an extra smile, I powder again with turmeric. After all, the monk`s robes are always lush yellow, no matter what color they are.
When the potatoes have reached the desired cooking point (after approx. Another 10 minutes), the dish is ready to serve. Cilantro fans put a tablespoon of chopped coriander greens over the curry as a garnish (others limit themselves to a spoonful of parsley).
Important:
With Aloo Gobi you have drawn the big sauce lot, i.e. you have a spicy, very tasty, but dry curry on your plate. It is therefore advisable to think of a juicy side dish. Tomato and onion salad, cucumber salad or mixed pickles go well.
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