Foodina calls to feed "Maharaja" - an Indian, vegetarian blog event! As made for me рџ ‰ So yesterday was diligently cooked and photographed with the beloved together. The result is Indian cauliflower, more specifically "Phool Gobi Ki Sabzi":
Since India produces a quarter of the world's cauliflower production, it fits quite well ... The recipe comes from my favorite cookbook on authentic Indian cuisine: Indian vegetarian by Sushila Issar and Mrinal Kopecky.I've already cooked other dishes out of it and found it incredibly good (eg Tamatar Ki Cachumbar), so this time I decided to pick something out of this book.

However, I changed the recipe (you know, me almost never cook 1 to 1 according to recipe). If you want the original recipe, you should look better in the book - mine has changed a bit! Both in terms of the preparation technique (I prefer cauliflower) and some ingredients (lime leaves, but not lemon, fresh coriander instead of powder, etc.).

At any rate, it tasted fantastic!Here is the banner for the event:

The beautiful shell in which the Curry, you get at Maxwell & Williams.
Ingredients for 3 people:
1/2 Cauliflower
2 large , fresh potatoes
1 red onion
2 tablespoons grated coconut
3 cm of fresh ginger
1 fresh green pepper
2 dried red chili peppers
3 tomatoes
1/2 tsp turmeric
1 1/2 teaspoon salt
1 teaspoon cumin
4 kaffir lime leaves
fresh coriander
1 tablespoon of ghee or vegan oil
add: rice (1 cup + 1.5 cups water)
Cut cauliflower and wash. Put a pot of water and 2 kaffir lime leaves and spread the individual cauliflower pans on the 2 floors of the bamboo steamer. In the meantime, wash the potatoes and cut into small dices.Peel ginger and cut into thin strips. Peel and finely chop the red onion. Free the remaining 2 kaffir lime leaves and finely chop with chili and pepperoni.
Cut tomatoes. When the cauliflower is almost cooked, remove from the heat and set aside. Put rice on.

Heat ghee in a large, coated pan. Grind cumin in a mortar (it should not be very fine, it can remain slightly rough). Roast red onions until creamy, then add cumin and grated coconut.
A quick stir, then ginger, chili, pepperoni, turmeric and stir in salt. Finally, add the potatoes and tomatoes. Cook over medium heat for about 2 minutes, then add about 1/3 cup of water and close the pan with a lid.
All this has to be done until the potatoes are cooked are almost through, then the cauliflower is added.
To taste, if necessary add some more salt.Serve with rice on a plate and sprinkle with chopped cilantro.