Aloo gobi

Step 1

Slice the onion into half rings, cut the potatoes into cubes (peeled or unpeeled, as desired), and cut the cauliflower into bite-sized florets.

Step 2

Chop the tomatoes and blend them together with the roasted chickpeas and fried onions using an immersion blender or a regular blender until smooth. This is your base sauce.

Step 3

Heat 3 tablespoons of olive oil over medium heat in a sturdy pan. Add spice mix 1 and heat for 20 seconds while stirring. Add the onion rings and cook until they begin to brown. Add the cauliflower and potatoes, and stir. Let it cook for 10 minutes with the lid on the pan, stirring occasionally.

Step 4

Bring 600 ml of water to a boil in a pot and add the rice. Let the rice cook for 10 minutes over low heat, then drain. Return the rice to the pot, cover with a lid, and set aside.

Step 5

Peel the garlic bulb and ginger, chop finely, and blend them together with spice mix 2 and the base sauce from step 2 until smooth. Add this mixture to the potatoes and vegetables, and stir. Let it cook for another 15 minutes. Add 400 ml of boiling water, add salt to taste, and let it simmer for 10 minutes or until the vegetables are tender, with the lid on the pan.

Step 6

Chop the coriander finely. Place it in a separate bowl on the table and serve it with the aloo gobi and rice. For extra spiciness, serve each person with a green chili (in India, people simply bite a piece off!).

Step 7

Time to eat. Enjoy the real taste of India!