Halve the onions and cut into fine slices. Remove the skin from the ginger generously and cut into matchstick-sized cubes. Peel the garlic cloves and sauté them whole with the ginger, onions and ghee in a saucepan while stirring. Saute for 20 min until golden brown.
Using a kitchen spatula, crush the soft garlic cloves a tiny bit. In small portions, pour water (1) 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 stalk, after ten minutes add the peeled and quartered or chopped potatoes. Add water (2) 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.
Pakistani cuisine actually an equivalence of vegetarian and meat dishes (…)” Slightly adapted textually.
Tip: Always use aromatic spices to enhance your dishes!
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