Ingredients:
- 1kg potatoes, peeled and cut into ½ inch cubes
- 5 medium cabbages, cut into medium size (about 2-2.5kgs)
- 500g carrots, cut into medium size pieces
- 4½ tablespoons ginger-garlic paste
- 4 green chillies, roughly chopped
- 2½ teaspoons turmeric powder
- 2 teaspoons red chilli powder
- 2½ tablespoons coriander powder
- 2½ teaspoons garam masala
(Alternative: use FSIPL Spicefield Meat Masala)
- 2½ teaspoons Kitchen King masala (optional)
- 500g tomatoes, finely chopped
- 5 large onions, finely chopped
- 1 cup coriander leaves, finely chopped
- freshly squeezed lemon juice to taste
- salt to taste
For Tadka/Tempering:
- 1½ tablespoons cumin seeds
- ¼ teaspoon asafoetida (optional)
- 10 tablespoons oil
Instructions:
- Heat oil in a pan and add cumin seeds and asafoetida. When cumin seeds crackle and change colour, add finely chopped onions.
- Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies. Give it a good stir till the raw smell of ginger-garlic paste disappears.
- Add all the spice powders and give it a good stir for 30 seconds.
- Mix in cubed potatoes and tomatoes and give them a good stir for 4-5 minutes.
- Add cabbage and carrots. Add salt and stir them for 3-4 minutes, making sure every individual vegetable is coated with spice mix.
- Cover the lid and let it cook for 10 -12 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables are cooked through but retain their shape. If not, cover and let them cook for another 5 minutes.
- Switch off the heat and add freshly squeezed lemon juice to taste. Garnish with finely chopped coriander leaves.
Amazon links:
Spicefield Kitchen King Masala: https://amzn.to/3GoXyx0
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