Sukhi Bandhgobhi

Author: Denni Schnapp Status: published license cc-by-nc-sa tags: Food, Spice, Curry, Fruit and Veg, 0   Share on Facebook Share on Twitter

Dry Cabbage Curry

2 potatoes, peeled and cut into wedges (I do 6 per potato)

- Fry gently in 2 tablespoons oil or equivalent ghee for 4-5 minutes

panj phoran:
½tsp each aniseed, mustard seeds, fenugreek seeds, onion seeds;
1tsp cumin seeds.

1 bayleaf

- Add to the potatoes for 30 seconds

1 cabbage, shredded

Spice mix 1:
½ tsp tumeric;
1tsp each cumin, sugar (jaggery);
2 tsps coriander.

- Stir both into the pan and cook gently with a minimum of water.

Spice mix 2:
2.5 cm cinnamon;
3 green cardamoms;
3 cloves.

- Roast, grind and stir into the curry. Add salt to taste and steam another 10 minutes.

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