Protocol to Pakistani Potatoes with Cauliflower

I will make it like this: I’ll write you a kind of protocol of the procedure at the beginning, and then – for your archives – a conventional cooking instruction afterwards.

This time Tahir cuts the peeled ginger bulb into matchstick-sized cubes, the pieces must be so small because the ginger does not boil away, as in the previous dish [Pakistani Lamb with Yogurt], but remains in the sauce.

He halves the onions one more time and cuts them into the same slices as before. He peels the garlic and sautées it whole with the onions and ginger another time, but this time he uses 80 to 100 grams of light butter. Tahir swears by R*m*, in Rawalpindi he would use ghee, which corresponds to the local clarified butter called B*t*r*s.

After sautéing, Tahir turns the temperature down again and lets the saucepan stew dark gold for twenty minutes at rest.

However, the onion mixture must not brown properly, because otherwise everything together will taste only like onions. In the meantime, Tahir peels six medium-sized potatoes and cuts them into four to six pieces, depending on their size. Likewise, he washes and cleans the cauliflower and divides it into large roses. The stalk he cuts into half-centimeter cubes.

In the meantime, the onion mixture has turned nice and golden, and the garlic is now soft. Tahir takes a kitchen spatula and crushes the cloves a tiny bit. Tahir has a jar with an eighth

Related Recipes:

Pumpkin Goulash with Paprika VegetablesPeel the onions, remove the inner core and cut into medium-sized lozenges. Peel the pumpkin, remove the seeds... Yorkshire PuddingOf course, this pudding has nothing to do with a dessert, as most puddings that are appreciated in England... Gilthead Seabream From the Frying Pan with Radicchio1. rinse the dorado outside and inside and dab with kitchen paper. Make 2 diagonal cuts on each side at the... Woodruff Asparagus SoupFor the woodruff asparagus soup, first peel the asparagus and cut off about 2 cm at the bottom. Cut the rest... Pakistani Lamb with YogurtFrom the butcher, cut the leg of lamb with the bones into slices. Remove fat and tendons and cut into... Two-Colored Asparagus Mousse with Radish VinaigretteA delicious recipe for the asparagus season: Cut the peeled white asparagus spears into short pieces, also... Carrot-Ginger Puree with Baked Chicken in Coconut-Chili BreadingCarrot-ginger puree: Peel the carrots and ginger. Cut the carrots into slices and finely grate the ginger... Vegetable Stew with Franconian Sausages and Country BreadCut the cauliflower and romaine florets from the stem, remove the outer leaves from the Brussels sprouts, make... Wine Aspic with Grapes and Peaches(*) For a loaf pan 3/4Liter capacity, enough for six servings. Soak the gelatine until it has cooled down... Potato Goulash with DebrezinerFor the potato goulash with Debreziner, peel the potatoes and cut into small cubes. Remove the seeds from the...