North Indian Vegetarian Main Course Special
Cabbage Cooked with Potatoes (Band Gobi Aloo ki Sabzi)
North Indian Style Preparation
Cabbage (Band Gobi)- 3 Cups
Potatoes (Aloo)-2 Medium
Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.
Cumin Seeds (Jeera)- 1 Tsp.
Hing- A Pinch
Turmeric Powder (Haldi)- 1 Tsp.
Coriander Powder (Dhaniya)- 2 Tsp.
Salt- To Taste
Red Chilli Powder- 1 Tsp.
Garam Masala- 1 Tsp.
Dried Mango (Amchur) Powder- 1 Tsp.
Wash, & Finely Shred Cabbage
Wash, Peel & Dice Potatoes in ½ Inch Cubes
Wash, Peel & Grate Ginger
Heat Oil in a Non Stick Wide Mouthed Pan (Kadhai)
Add Jeera, Hing & Wait till the Seeds Splutter
Add Cabbage, Potatoes, Haldi, Dhaniya Powder, Salt & Stir
Keep it Covered & Cook on Low Flame
Additional Water may not be required as Cabbage needs to cook in its own Juices
Check to see when Potatoes are Tender & Vegetables become Dry, Add Garam Masala & Amchur Powder. Mix well
Turn the Flame High till all the Water is absorbed
Serve Hot with Phulka, Set Curd & Dal/Gravy Dish!
Adding Additional Water may change the Cooking Style of this Dry Vegetable Preparation, so it is advisable to let the Cabbage cook in its own Juices
Can Add 1 Tsp. of Mustard Seeds (Rai) if Cumin Seeds are not available
Juice of Half a Lemon may be added if Amchur Powder is not available for the Sourness in this Dish
Addition of Fresh/Frozen Green Peas would Boost the Nutritional Value of this Dish
Feel free to share your views & do let us know how this one turned out :)