Fried Cauliflower, Potatoes and Cream Cheese

This is a simple, quick dish. The cauliflower and potatoes are deep fried and then steamed in a liquid masala until soft. Serve this dish with Indian bread and a light dal or vegetable soup.

Heat the ghee in a medium saucepan over medium heat. Drop in the mustard seeds and quickly cover the saucepan. When you stop popping add the chilies, ginger and bay leaves and stir for 30 seconds. Then add the ground spices except for the garam masala and on the spot, quickly bubble the water. Then reduce the flame and simmer leisurely on low heat. In the meantime, fry the potato cubes and the cheese cubes separately in oil until golden brown and drain. Then fry the cauliflower florets in oil until lightly browned and half cooked. Add to the liquid masala, cover and continue to cook on low heat. After 5 min, lift the lid and add the fried cubes of peas and cheese. Stir once and continue cooking for 2-3 min until all ingredients are cooked. Season with salt and garam masala and sprinkle the fresh coriander leaves on top. Mix thoroughly and serve hot.

Tip: Stock up on a variety of high-quality spices – it pays off!

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