Indian Vegetable Potato Stew with Coriander

Ingredients

• 1 red chili pepper
• 2 Garlic cloves
• 20 g Ginger
• 4 coriander roots
• 500 g waxy potatoes
• 0.5 cauliflower (ca. 400 g)
• 2 red bell peppers
• 200 g fresh peas (peeled)
• 2 onions
• 4 tbsp ghee
• 1 tbsp cumin seeds
• 400 g diced tomatoes (canned)
• 1 tsp turmeric
• Salt
• 1 tbsp ground coriander
• 200 g basmati rice
• 3 tbsp garam masala
• chili powder (to taste)
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Wash, peel and finely chop the chili pepper. Peel and grate the garlic and ginger. Clean and finely chop the coriander roots. Peel and dice the potatoes. Wash, clean and cut the cauliflower into small florets. Wash, halve, clean and dice the bell peppers. Wash the peas. Peel and finely dice the onions.

2. 2.

   Heat the ghee in a large pot and sauté the onions. Add cumin seeds and coriander roots and fry for 3-4 minutes until golden brown. Add tomatoes and let thicken for a few minutes. Then add chili, ginger, garlic, turmeric, 2-3 pinch of salt and ground coriander powder. Stir in potatoes and about 100 ml water and simmer for ~5 minutes. Add cauliflower, bell peppers, peas and another ~400 ml water, cover and simmer gently for about 20 minutes, stirring occasionally.

3. 3.

   Meanwhile cook the rice according to package instructions, drain and set aside.

4. 4.

   Season the stew with garam masala, chili and salt. Serve in bowls over the rice and garnish with fresh coriander leaves.