Next up, a vegetable dish to go with the Chana Masala from last week.
Meera Sodha (the author of Made in India) says: “the best Indian food is cooked (and eaten) at home” so I’m working on getting a whole slew of this book’s recipes added to my brain’s catalogue. I’ll be able to have a feast full of dishes whenever I am in the mood for Indian food. Which is quite often, actually.
I cannot remember ever having eaten cabbage at an Indian restaurant. Let’s see how this turns out!
Slice the onions.
Measure the mustard seeds.
Heat the oil in a fry pan, then add the mustard seeds.
Before all the mustard seeds pop out and cover the top of your stove, add the sliced onion.
While the onions are cooking, get the cabbage and shred 1-1/2 pounds of it.
When the onions are cooked…
…add the cabbage and 1/4 cup of water. Cook with a lid on for 5 minutes.
While the cabbage is cooking, measure the spices.
Add those spices as well as the tomato paste to the cabbage. Cook for 6 to 8 more minutes.
Simply Spiced Spring Cabbage.
This cabbage dish was very good and will absolutely be added to my repertoire.
Simply Spiced Spring Cabbage
Serves 2 as a main dish or 4 as a side
When you look at this dish you will probably think it is too simple to be exciting or substantial, but it is a delicious combination, especially when eaten with chapattis, yogurt and perhaps a bit of ‘attanu’ or pickle.
It is very quick to make and can be eaten with other dishes, perhaps a dal or as part of a bigger feast with lamb raan. For a bit of variation, try adding small cubes of potatoes to the pan after frying the onion and before adding the cabbage, or a handful of freshly grated coconut just before serving.
2 Tbsp canola oil
2 tsp mustard seeds
1 large onion, finely sliced
1 white cabbage (around 1.5 pounds) finely shredded
1/2 tsp ground turmeric
1 tsp salt
1 tsp ground cumin
3/4 tsp chili powder
1 Tbsp tomato paste
Put the oil into a wide-bottomed, lidded frying pan on a medium heat and, when it’s hot, add the mustard seeds. When they start to pop, add the onion and fry for around 6 to 8 minutes, until it is nice and soft.
Add the shredded cabbage and 1/4 cup of warm water, stir and pop the lid on. Allow to cook through for 5 minutes, then add the turmeric, salt, cumin, chili powder and tomato paste. Stir, pop the lid on again and cook for another 6 to 8 minutes, until the cabbage is really soft without any crunch left in it.
Serve with chapatis and a dollop of yogurt on the side.