Aloo Patta Gobhi Sabzi (Potato Cabbage Stir Fry)

Ingredients: 

• • 1 1/2 tbsps oil

  • 1 tsp black mustard seeds

  • 1/2 tsp cumin seeds

  • 1/4 tsp asafoetida

  • 4 fresh curry leaves

  • 2 teaspoons of green chilli paste

  • 2 teaspoons of ginger paste.

  • 2 potatoes, peeled and cubed

  • 1/2 tsp turmeric pwd

  • 4 cups chopped cabbage (about 1/2 a cabbage), tightly packed

  • 1/2 tsp red chili powder

  • 1 tsp coriander powder

  • 1 tsp grated jaggery or brown sugar

  • 1 tbsp lemon juice

  • chopped coriander leaves for garnish

Directions:

• 1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves and saute for a few seconds. Add asafoetida, saute for a few seconds.

  2. Add the ginger-green chillies paste, saute for half a minute. Add the cubed potatoes and turmeric powder and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.  Potatoes should be slightly soft -- not cooked all the way and just a little brown.

  3. Add the chopped cabbage and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.

  4. Remove lid once the cabbage is three fourth cooked. Continue to cook over low flame. Add red chili powder, coriander powder, jaggery or brown sugar and salt to taste and stir fry for a few more minutes till the flavors blend and the cabbage retains a bit of crunch.

  5. Turn off heat, add lemon juice and mix.

  6. Plate and sprinkle fresh coriander leaves on top for garnish.