Though I am not too fond of cabbage, I find myself enjoying a North Indian style cabbage dry saute that calls for the inclusion of potato. Its a fabulous combination and a drizzle of lemon juice gives it a flavor that is so satisfying. Its amazing how the simplest of recipes are the most flavorful. Serve with rotis and salad for a clean and simple meal.
Aloo Patta Gobhi Sabzi Recipe
Prep & Cooking: 35-40 mts
Serves 4 persons
4 cups chopped cabbage, tightly packed
2 potatoes, peeled and cubed
paste of 2 green chilies and a small piece of ginger
1/2 tsp turmeric pwd
1/2 tsp red chili powder
1 tsp coriander powder
salt to taste
1 tsp grated jaggery or brown sugar
1 tbsp lemon juice
chopped coriander leaves for garnish
1 1/2 tbsps oil
1 tsp mustard seeds/ria/aavalu
1/2 tsp cumin seeds/jeera/jeelakara
1/4 tsp asafoetida/hing/inguva
few fresh curry leaves
1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves and saute for a few seconds. Add asafoetida, saute for a few seconds.
2 Add the ginger-green chillies paste, saute for half a minute. Add the cubed potatoes and turmeric powder and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.
3 Add the chopped cabbage and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.
4 Remove lid once the cabbage is three fourth cooked. Continue to cook over low flame. Add red chili powder, coriander powder, jaggery or brown sugar and salt to taste and stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Turn off heat, add lemon juice and mix.
5 Sprinkle fresh coriander leaves and serve with rice and rasam OR rotis.