Cabbage curry with potatoes, carrots and green peas
Curries With Bumbi · ♥ 2.3K likes · 189.6K views · 5 min video
Read about head cabbage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ inch cinnamon stick
- 1 whole mace
- 500 g potatoes
- 140 g chopped carrots
- 1.18 kg cabbage
- 245 g tomatoes
- 4–5 whole greens of green onions
- 3 whole green cardamoms
- 3 whole cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fennel seeds
In a dry pan put the cinnamon stick, three green cardamoms, three cloves, a teaspoon each of cumin and coriander seeds, half a teaspoon of fennel seeds and the mace.
Stir continuously on low heat until fragrant and the seeds turn a little dark; take them out immediately.
Grind to a fine powder in a coffee grinder or a mortar and pestle.
- 4 tbsp oil
- 3 whole dried bay leaves
- 1 tsp cumin seeds
- 3 whole dry red chillies
- ½ tsp powdered hing
Heat four tablespoons of oil in a large pan, lower the heat, add three dried bay leaves, a teaspoon of cumin seeds, three dry red chillies and half a teaspoon of hing.
Immediately add the potatoes so the hing does not burn, and fry on medium-high two to three minutes.
Add the chopped carrots, cover on medium-high three to four minutes until the potatoes brown at the edges.
Carrots and ginger
- 1 tbsp finely grated ginger
Add a tablespoon of grated ginger and fry on low a few seconds until the raw smell goes; do not overfry or it turns bitter.
Add the cabbage a little at a time, stirring; nestle the tomatoes on top, cover and cook on low five minutes.
- 1½ tsp salt
- 1 tsp turmeric powder
Optionally remove the tomato skins and mash the tomatoes; add one and a half teaspoons of salt and a teaspoon of turmeric, stir, cover on low, stirring now and then, about eight minutes until the potatoes are tender.
- ¾ cup frozen green peas
- 1 tsp ghee
Raise the heat to medium-high, add the green onion greens and three-quarters of a cup of frozen peas (fresh peas go in with the cabbage), then a heaped teaspoon of ghee and the spice blend.
Peas, ghee and the spice blend