Do treat yourself to this delicious cabbage and potato curry.
INGREDIENTS:
- 4 cups cabbage shredded
- 2 medium potato diced into cubes
- ½ cup green peas (fresh/frozen)
- 1 tablespoon oil
- ½ teaspoon cumin seeds (jeera)
- 2 green chilies finely chopped
- 1 tablespoon ginger garlic paste
- 1 medium onion finely chopped
- ½ cup water + 2 tablespoon extra water
- 1 tablespoon lemon juice
- 2 tablespoon chopped coriander leaves (optional)
- salt to taste
Dry Spices:
- ½ teaspoon ground turmeric
- ½ teaspoon red chilli powder or cayenne pepper
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
Instructions
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Heat a pot on medium heat. Add oil to the pan. Once hot, add cumin seeds, let them splutt
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er.
Next add ginger-garlic paste, green chilies. Saute for 20 secs till the raw smell of ginger-garlic goes away.
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Add onions and saute for 2-3 minutes till the onions turn soft.
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Add diced potatoes and cook for 2-3 minutes till they are semi-cooked (to avoid sticking to the pan add ¼ cup water).
**Note: Potatoes should be semi-cooked because cabbage takes less time to cook compared to potatoes.
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Next add spices like turmeric powder, coriander powder, red chili powder, garam masala, salt, remaining water, and mix well. Make sure to scrape any spice if sticking
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to the pot.
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Next add the shredded cabbage, peas, mix well. Add ext
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ra 2 tablespoons of water at this stage if you want. Close lid and cook on medium-low flame for 10 minutes. Stir occasionally.
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Once cooked, sprinkle coriander leaves and lemon juice, Mix well. Indian cabbage and potatoes are ready, serve with hot with rice and rotis.
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