Description
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
- ½ teaspoon ground turmeric
- ½ teaspoon red chile powder
- ½ head cabbage, sliced
- 2 potatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- ½ cup water, or as needed
- ¼ cup chopped fresh cilantro, or to taste
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 4