Cauliflower and Potato Baked in Tandoori Sauce

PREPARATION

• 1
  First, prepare the garlic-ginger paste. Place the garlic, ginger, 1 tablespoon of oil, and a pinch of salt into a food processor, blender, or mortar. Blend until creamy. This mixture can be stored in the refrigerator in a sealed container or clip-top jar for a longer period, so you can prepare multiple batches.
• 2
  Break the cauliflower into florets of about 3-4 cm, and cut the potatoes into quarters.
• 3
  Heat water in a deep pot and place a vegetable steamer over it. Let the cauliflower and potatoes, seasoned with salt and turmeric, steam.
• 4
  In a bowl, mix together the Greek yogurt, 55 g tandoori curry paste, 2 tablespoons of garlic paste, the oil, mustard, and salt to taste.
• 5
  In a pan, heat the butter, add the remaining curry paste, tomato paste, and salt to taste. Mix well, then cook for a few minutes. Spread the prepared tomato sauce onto a baking tray.
• 6
  Once the cauliflower and potatoes are cooked, transfer them to the baking tray and add the previously prepared tandoori sauce.
• 7
  Bake in a preheated oven at 180°C for about 15-20 minutes.
• 8
  Serve with lemon or pickled onions.