A simple and easy cabbage potato curry today for the blog and for my real life lunch!!!
It seriously happens every time. As I return to my regular routine life after vacation trip to India, sort of motherland hangover keeps me inactive and lazy. This time it was fun filled family wedding get together and obviously it’s taking much time for the transition. When the holidays are spent with most important people of your life, it’s quite challenging to get back to normal, usual life. I feel I am lost in those warm giggles, humor and sibling chats which made the trip memorable and wonderful.
I can sense a new wave of recipe and food inspiration coming, but in order to get there I need to erase all extra things and embrace the simplicity of making food. I am eagerly waiting for the renewed sense of energy towards cooking with the break that I took in the form of trip.
A simple cabbage potato curry and stir fry has satisfied our hunger pangs today afternoon. Back in India we have been fed amazing food in a row by our loved ones followed by that a simple home food here in UAE was much comforting. Potato always has unique character that binds well with other veggies and gives the curry a tasty twist. I always try to accompany it as supporting vegetable and it wins every time.
Cabbage potato curry like any other curry has tamarind, jaggery plus salt with which chopped veggies are cooked and then combined with roasted spices ground with coconut. It’s a staple rice side dish but tastes amazingly delicious.
Cabbage Potato Curry Recipe
Ingredients
- Cabbage Medium sized - Half
- Potato - 1 no.
- Pigeon pea lentils toor dal- 5 tsp
- Tamarind- Lemon sized
- Jaggery- Lemon sized
- Salt- 2 tsp or to taste
- Turmeric powder- 1/2 tsp
To grind
- Split chickpea lentils- 1 tsp
- Split black gram lentils- 1 tsp
- Coriander seeds- 3 tsp
- Cumin seeds- 1 tsp
- Fenugreek seeds- 1/2 tsp
- Red chillies- 3 to 4 no.
- Fresh grated coconut- 1/3 cup
- Curry leaves- Few
- Cooking oil- 3 tsp
Seasoning ingredients
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Red chilly - 1 no.
- Curry leaves- Few
Instructions
Preparation
- Grate the cabbage or chop it very finely. Wash potato and chop it in to big chunks. I have retained the potato skin, you can peel it off if you wish.
- Soak tamarind in half cup of warm water for 15 minutes and extract thick juice discarding the residue.
Method
- Rinse the pigeon pea lentils and pressure cook it adding required water until mushy. Meanwhile in a pan add oil, red chillies, chickpea lentils and black gram lentils. Saute for a minute and then include coriander, cumin and fenugreek seeds. Saute till they get roasted well. Switch off once done. Finally include grated coconut and curry leaves. Coconut and curry leaves warm up by the heat of pan.
- In a mixer add the roasted spices from above step and grind it to coarse paste adding water as needed. Keep the cooked pigen pea lentil ready.
- Next heat a vessel adding chopped cabbage, potato, turmeric powder, jaggery, tamarind extract and some water. Let the veggies cook till soft. You can include some salt for the veggies to absorb now. Next include spice paste prepared from above step and cooked pigeon pea lentils. Combine everything well. Adjust consistency by adding water. Check salt and adjust that too. Bring the curry to boil and swich off.
- Heat a seasoning pan with all the seasoning ingredients, as the mustard sizzle transfer it to curry. Cabbage potato curry is ready to serve.
Notes
- Cabbage and potato bind well as a curry. Potato enhances the taste, so don't skip it.
- If you don't like the strong smell of cabbage, include chopped onion it reduces the smell significantly.
- While roasting the spices, ensure they aren't burnt. It may ruin the taste of curry.
