Indian cauliflower (aloo gobi)

Name: indian cauliflower (aloo gobi)
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 3 sticking potato; 1 baking flour; 1 Red pepper; 3 cm fresh ginger; 2 tl paprika; 2 tl crushed yellow root (turmeric); 1 tl ground laos; 3 tl Ketoembar ground coriander; 2 el sunflower oil; 150 ml tap water; 15 g fresh coriander

Indian cauliflower with red pepper, coriander, turmeric, potatoes, laos and ginger.

Ingredients

Directions

Peel the potatoes and cut into cubes of 1 x 1 cm (brunoise). Divide the cauliflower into small, even roses.
Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
Peel the ginger and grate fine above a bowl. Mix with the paprika powder, yellow root, galangal root, ground coriander, oil and possibly salt.
Heat a skillet and fry the spice mixture for 5 minutes on low heat.
Add the potato, cauliflower and red pepper and cook over medium heat for 3 minutes. Scoop occasionally.
Pour the water into the potato-cauliflower mixture. Spoon and fry for 15 minutes with the lid on the pan over low heat. Change regularly.
Slice the coriander. Spoon the aloo gobi on a dish and sprinkle with the coriander.