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  • 4servings

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600 g cauliflower florets

  2. 400 g waxy potatoes

  3. 2 tbsp ghee

  4. 4 cm fresh ginger

  5. 1 clove garlic

  6. 400 g chopped tomatoes, tinned

  7. 1/2 tsp ground cumin

  8. 1/2 tsp ground coriander

  9. 1/2 tsp cayenne pepper

  10. 1 tsp garam masala

  11. Salt and freshly ground pepper

  12. Coriander leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Wash and drain the cauliflower florets. Peel the potatoes and halve or quarter depending on size. Peel the ginger and cut into thin strips. Peel and finely chop the garlic. Heat the ghee in a large frying pan and briefly sweat the cauliflower.

  2. Add the potatoes and fry, stirring, until golden brown. Then add the ginger, garlic, cumin, coriander, cayenne pepper and garam masala and fry briefly. Add the tomatoes and approximately 150 ml water and season with a little salt.

  3. Cover and cook gently for 30-40 minutes. Add a little more water if necessary and stir from time to time. Finally season to taste with salt and pepper and serve garnished with fresh coriander.

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