A vegetarian Indian dish featuring cauliflower and potatoes in an aromatic tomato-based sauce with cashews.
Ingredients
Paste:
- 2 tablespoons oil
- 1 medium onion
- 3 cm piece of ginger
- 3 cloves garlic
- 0.5 can (200 g) chopped, peeled tomatoes
- 10 cashew nuts
Main Dish:
- 2 tablespoons oil
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 can chopped tomatoes
- 1 cup water
- 3 small potatoes
- 2 cups cauliflower florets
- Fresh coriander (optional)
Preparation
Paste: In a saucepan, sauté the diced onion in oil until translucent. Add peeled and grated ginger, and crushed garlic. Sauté together for a while. Add tomatoes and cashew nuts, and cook for about 2 minutes. Transfer to a tall blender container and blend into a paste.
Main Dish: In a clean large saucepan, gently fry the cinnamon stick and bay leaf in oil. Now remove from heat and add cumin, turmeric, paprika, coriander, and garam masala. Mix well. Add the blended paste, remaining canned tomatoes, and water, mix, and return to heat, bringing it to a boil. Cook covered for about 5 minutes. Add peeled and sliced potatoes, immerse them in the sauce, season with salt and pepper. Cover and cook for about 10 minutes, then add cauliflower florets and cook for another 10 minutes or until the vegetables are tender. Serve with jasmine or basmati rice, or chapati bread. Optionally, garnish with fresh coriander.
