Indian Cabbage & Potato Curry
Ingrediënten
- 1 lb. shredded cabbage
- 2 onions finely chopped
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 large potato cooked and cubed
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves chopped
- 1 tbsp. oil
Instructies
- Heat oil in a non-stick frying pan or skillet over medium heat.
- Add chopped onions, ginger paste, and garlic paste to the hot oil.
- Sauté for about 5 minutes until the onions turn translucent.
- Stir in cumin seeds and coriander powder.
- Cook for another minute to allow the spices to release their flavors.
- Add cooked potato cubes, shredded cabbage, turmeric powder, chili powder, and salt to the pan.
- Pour in half a cup of lukewarm water and mix well to coat the vegetables with the spices.
- Reduce the heat to medium-low, cover the pan, and let the curry simmer for about 15 minutes until the cabbage is tender but not overcooked.
- Stir occasionally to ensure even cooking.
- Once the cabbage is cooked to your liking, remove the pan from the heat.
- Garnish the curry with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Serve hot with rice or Indian flatbread.
Wine Advice:
While traditionally not paired with wine, you can enjoy this Indian Cabbage & Potato Curry with a light and refreshing Indian lager beer for a classic accompaniment. Alternatively, a glass of mango lassi can provide a cooling contrast to the spices.
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