Potato and Cauliflower Curry

Summary

Ingredients

• 1 small Head cauliflower, approx. 500g
• 350 g potato (s), waxy
• 2 medium onion (s)
• 1 piece (s) ginger, fresh, grated
• 2 medium tomato (s)
• 2 chilli pepper (s), fresh, red
• 6 tablespoon ghee or clarified butter
• 2 teaspoon spice mix, (Panch Foron, five spice mix)
• 1 ½ teaspoon turmeric, ground
• 1 ½ teaspoon ground cumin
• 2 teaspoons paprika powder, noble sweet
• 0.25 teaspoon ¼ chili powder
• 200 g peas, frozen
• 3 tablespoon yogurt
• salt
• 1 teaspoon garam masala
• some coriander greens, chopped for garnish
• oil

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Instructions

1. Clean and wash the cauliflower and cut into very small florets. Peel the potatoes and cut into 3 cm cubes. Peel the onions and cut into strips. Peel and grate the ginger. Wash the tomatoes, quarter them and remove the stalks. Wash the chilli peppers, remove the stalk and cut into small pieces. Heat the ghee or oil in a large saucepan. Fry the five-spice powder with the onions over medium heat while stirring until the onions are dark brown. Now add the potatoes, cauliflower florets and the chilli and fry for 3 minutes over a medium heat while stirring.
2. Fry the turmeric, cumin, paprika powder, chili powder and the grated ginger and everything else. Cover the potatoes and cauliflower with the spices. Deglaze with yoghurt, tomatoes and ¼ l water and add the peas. Add plenty of salt and cook the dish covered over a medium heat for 20 minutes, until the potatoes and cauliflower are tender. Stir every now and then so the vegetables don`t burn.
3. Finally, pour garam masala, chopped coriander greens and some yoghurt over the dish and serve with rice.