1 lb Green cabbage; chopped very
- finely
2 tb Peanut oil
2 Dried red chilies, broken up
- into pieces
1/2 ts Cumin seed
1 Bay leaf
2 Cloves
1 Cinnamon stick (1"); broken
- into several pieces
2 Cardamom pods; smashed -OR-
1/8 ts Ground cardamom
1 Onionl sliced thin
2 md Red or waxy potatoes; peeled
- and cubed
1 lg Roma tomato; diced
1 ts Salt
1 ts Sugar
3/4 ts Turmeric
2 tb Ginger; minced
1/2 c Water
Place a large pot over medium high heat. Heat the oil and add the
chilies, cumin, bay leaf, cloves, cinnamon, and cardamom. Stir and
cook 1 minute, then add onion. Stir well and cook for 5 minutes.
Add the potato, tomato, salt, sugar. Stir and add cabbage. Stir and
cook for a few minutes and add ginger and turmeric. Add the water
and cover. Cook 20 minutes, stirring often, until the cabbage is
tender. Remove the lid and cook uncovered for 5 minutes, to reduce
the liquid. Re-season with salt if necessary. Serve with basmati
rice.
John's Note: Curry powder is a British invention. She mentioned
some of the familiar Indian spice blends - garam masala, rogan
josh, tandoori. This dish was indeed wonderful. I love good Indian
food and this will become a favorite. The heat from this dish was
most prominent on the back of my tongue. Tanya said the original
recipe called for 10 dried red chilies. I'm glad she toned it down.
She advised removing the core of the cabbage and not using it. She
prefers this recipe without the sugar but said it does balance the
heat. She recommended cookbooks by Julie Sahni and Madhur Jaffrey
as definitive sources on Indian Cuisine. As you know, I have Madhur
Jaffrey's Quick and Easy Indian Cooking and have previously posted
recipes from it.
