Summary

Ingredients

• 3 onion (s), finely chopped
• 40 g hee or butter
• 1 ½ tablespoon ginger, finely chopped
• 1 tablespoon garlic, finely chopped (to taste)
• 4 small chilli pepper (s), green, finely chopped
• 2 teaspoons ground cumin
• 0.5 teaspoon ½ cayenne pepper
• 0.5 teaspoon ½ fennel seeds, ground
• 0.5 teaspoon ½ pepper, ground
• 1 ½ tablespoon coriander, ground
• 2 tablespoon almond (s), ground
• 500 g tomato (s), passed
• 1 m cauliflower, cut into florets
• 3 potato (s), roughly diced
• 3 tablespoon coriander greens, chopped

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Instructions

1. Melt the butter in a wok or large pan. Fry the onions in it until translucent over medium heat. Fry the garlic, ginger and chiles for 2 minutes. Add cumin, cayenne pepper, fennel, pepper, coriander and almonds and roast for about a minute. Deglaze with ¼ liter of water, add the tomatoes and bring to the boil. Add cauliflower and potatoes, bring to the boil and cook covered on a low heat for about 20 minutes. Remove from the fire and stir in the coriander.
2. Slightly seasoned rice goes well with it (e.g. basmati rice, cooked with a little cumin, turmeric and cardamom). You can eat the dish without rice, then you should prepare it with more potatoes and possibly let it boil down a little.