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Cabbage-Potato Curry

| March 9, 2013 Comment

cabbage-potato curry

Cabbage-Potato curry is a simple South Indian vegetarian curry that’s easy to make and tastes delicious with rice and roti (Indian bread). Cabbage is not only inexpensive but also very nutritious.

Servings: 4-5
Cooking time: 15 minutes

Ingredients

  • 3 cups cabbage, finely chopped
  • 1 cup potatoes, cut into small cubes
  • 1/4 inch piece of ginger, chopped fine
  • 3-4 green chillies, slit and cut into half
  • 1/4 cup coriander (cilantro) leaves, chopped
  • 1/4 tsp red chilli powder
  • Salt to taste

For Seasoning

  • 4-5 tsp vegetable oil
  • 2 1/2 tsp urad dal
  • 1/2 tsp mustard seeds (rai)
  • 1/2 tsp cumin seeds (jeera)
  • Turmeric powder, a pinch

Preparation

  1. Heat the oil in a shallow skillet. Add the urad dal, mustard, and cumin seeds. When the urad dal starts browning, add the ginger, chillies, and coriander leaves and saute for a few seconds.
  2. Add the turmeric, and the potatoes and cabbage. Add salt, sprinkle some water, and cover and cook on low heat for about 8-10 minutes or until the vegetables are cooked.
  3. Serve the cabbage-potato curry hot with any Indian bread (chapathi, paratha, phulka, poori) or plain white rice.

This curry also tastes great without the potatoes.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members

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