Aloo Gobi Tomater - Cauliflower with Potatoes and Tomatoes

Learn how to cook Aloo Gobi Tomater, a very tasty vegetable dish with a combination of cauliflower, potatoes and tomatoes.

How to cook Aloo Gobi Tomater

Wash all vegetables properly. Cut the tomatoes into small pieces and the potatoes and cauliflower in medium-size pieces. As always, if you properly wash the potatoes and their skin is thin, you don’t need to peel them before which will mean that you keep all the vitamins of the potatoes.

Heat up the oil in a deep pan and when it is hot, add cumin, garam masala, coriander, nutmeg, mace, turmeric and the ginger. Roast the spices nicely so that they make your kitchen smell like a cupboard full of spices. Don’t let them burn though, keep on churning!

Add the tomatoes into the pan, mix them well with the spices and cover them with a lid for the next five minutes. After this time the tomatoes will be soft and you can add both, the cauliflower and the potatoes. Churn it properly, add salt and put the lid back on. Until the vegetables are soft you can churn them from time to time but otherwise let them cook with the lid on your pan.

And when your vegetables are soft, you are ready! Enjoy!