This is the traditional way to prepare most vegetables in the part of India my husband is from. You can substitute other vegetables into this recipe as well: eggplant and potato, or cauliflower and potato, or peas and carrots. Serve with flat bread, dal, and jeera rice.
Ingredients
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seed
- 1 tablespoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons red chile powder
- 0.5 heads cabbage , sliced
- 2 potatoes , chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- 0.5 cups water , or as needed
- 0.25 cups chopped fresh cilantro , or to taste
Instructions
-
1
Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
-
2
Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.
Nutrition Facts
Per serving
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