Aloo Gobi

Those who hate cauliflower and spices do well to not waste time reading this. But their lovers are very lucky, because this is the most "cauliflowly" and spicy imaginable experience. Aloo gobi means "potatoes with cauliflower" or vice versa, because it takes the same amount of both.

Treatment of spices in Indian cuisine is complicated. Some are fried, sautéed others, others are roasted and other cooked, and you have to know when to add them. But most important is its strength and its clever combination. Do not put it all together and that's it. In India, every family has its own curry, the mix they like.

Ingredients

1 cauliflower sprouts washed and halved

4 tomatoes, peeled and chopped

1 potato, peeled and diced

1/2 onion chopped very fine

1 teaspoon piece of ginger root as 2 cm

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander seeds

1 1/2 teaspoon garam masala

1 tablespoon sugar

2 tablespoon olive oil

Elaboration

Heat the oil and put the mustard seeds. Cover the pan and when they begin to crackle add the onion and potato. Fry until all acquire a golden hue.

Add the turmeric, cumin, coriander and garam masala and fry a little. Add the tomato and move everything to mix well.

Finally, add cauliflower florets, ginger and sugar together with a glass of water. Cover and cook over low heat for about 15 minutes.

When the cauliflower is almost done seen the sauce is too thin and if the pot is uncovered to evaporate and fattening.