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.
Prep Time::10 mins
Cook Time::50 mins
Total Time:: 1 hr
Servings::4
Yield::4 servings
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
Directions
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.
Cook’s Note
Cayenne pepper can be substituted for the red chile powder. If you don't have ginger-garlic paste, just use equal parts fresh ginger and garlic and mash it up.
To make jeera rice, heat about 1 tablespoon oil in a pan. When hot, add 1/2 teaspoon cumin seeds, fry for a minute. Add 1 cup of basmati rice. Stir to coat and let it fry for a minute or 2. Add 2 cups of water and 1/2 teaspoon salt. When the water boils, cut it down to low and cook, covered, for 15 to 20 minutes.