1 piece of ginger bulb (4 x 5 cm) 80-100 g g light butter ne (or ghee) alternatively smooth e parsley.
Cut the onions in half and slice finely. Remove the skin from the ginger generously and cut it into matchstick-sized cubes. Peel the garlic cloves and sauté them whole with the ginger, onions and light butter in a saucepan while stirring. Saute until golden brown in about 20 min. Using a kitchen spatula, mince the soft garlic cloves a little bit. In small portions, pour one eighth of a liter of water into the saucepan. Add the spices and fold them in. Keep adding water until it finally boils away. Add the cauliflower florets and the chopped stalks, after ten minutes add the peeled potatoes, quartered or chopped according to their size. Add about a quarter to 1/2 liter of water and cook with the pot open. Chop the cilantro greens with the stems and sprinkle over the dish form. Serve with lamb with yogurt and warm bread patties.
Baking time
Tip: Stock up on high-quality spices – it pays off!
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