Aloo Gobi with Frozen Cauliflower

📝 Ingredients

• 600 g potatoes (4 medium, about 150 g each)
• 600 g frozen cauliflower florets
• 200 g frozen peas
• 1 brown onion (about 150 g)
• 2 garlic cloves + 15 g fresh ginger
• 1 tin of chopped tomatoes (400 g, including juice)
• 2 tsp cumin seeds + 1 tsp turmeric
• 2 tsp garam masala (1 during cooking, 1 at the end)
• 3 tbsp sunflower oil (2 for the potatoes, 1 for the spices)
• 240 g basmati rice
• 15 g fresh coriander
• 4 whole milk plain yoghurts (125 g each)
• Salt

🍴 Utensils

• Large sauté pan with lid
• Saucepan with lid
• Fine grater
• Knife and chopping board
• Wooden spatula
• Clean tea towel

📖 Steps

1. Peel the potatoes, cut them into 2 cm dice, rinse them and then dry them well in the tea towel: when dry, they brown instead of boiling. Slice the onion, finely grate the garlic and ginger. Halve the largest cauliflower florets while still frozen.
2. Heat 2 tbsp of oil in the sauté pan over medium-high heat. Add the potatoes in a single layer, salt lightly and brown them for 10 min, turning them every 2 to 3 min: they should be coloured on several sides, but not yet cooked through.
3. Push the potatoes to the sides, pour the last spoonful of oil into the centre and let the cumin sizzle in it for 30 s, until it browns slightly and is fragrant. Add the onion and cook for 4 min, stirring, then the garlic and ginger for 1 min.
4. Sprinkle with the turmeric and 1 tsp garam masala, and stir for 30 s. Add the still-frozen cauliflower and stir-fry for 5 min over high heat: the water it releases should evaporate and the florets start to brown.
5. Pour in the chopped tomatoes and 100 ml of water, add 1 tsp salt and mix gently. Cover and cook for 15 min over medium-low heat, stirring 2 times without crushing, until the tip of a knife slides into the potatoes without resistance.
6. Meanwhile, rinse the rice 3 times in cold water, then put it in the saucepan with 420 ml of water and a pinch of salt. Bring to the boil, cover, cook for 12 min over very low heat, then leave to rest for 5 min off the heat without lifting the lid.
7. Add the frozen peas and cook for 5 min uncovered over medium heat, until they are hot and the sauce has reduced enough to coat the vegetables: the dish should be fairly dry. Sprinkle with the rest of the garam masala, taste and adjust the salt.
8. Chop the coriander and scatter it over the aloo gobi. Serve with the basmati rice and a well-chilled plain yoghurt per person, to mix into each mouthful for a fresh, creamy touch.