Patta Gobhi (Aloo)

Stewed cabbage; with potatoes if you like. I made Sweet Potato Roti and another dish with turnips, so I left them out. This is a simple but lively Indian-style dish, which I made as part of a meal that I will be posting about all week. It goes together very quickly, once the measuring and chopping have been done. It's amazing too, what a little spicing will do to give a new look to good old winter stand-bys.

 

4 servings

45 minutes prep time

 

 

Prepare the Vegetables:

4 cups chopped cabbage 

1 medium onion

1/4 teaspoon salt 

2 medium potatoes, optional

Chop cabbage and onion, mix by hand with salt and drain for 15 minutes. Rinse and drain them very well. Dice the potatoes into 1" chunks.

 

Prepare the Spices:

1" piece of ginger

2 cloves of garlic

1/2 teaspoon ground turmeric

1/8 to 1/2 teaspoon red chile flakes (to taste)

1/4 teaspoon ground fenugreek seeds

1/8 teaspoon ground cloves 

1/4 teaspoon salt

Peel and mince ginger and garlic. Mix everything in a small bowl. 

 

Finish the Dish:

1 tablespoon mild vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon fennel seeds

2 cups chopped or crushed tomatoes

 

Heat the oil in a large skillet over medium heat. Add the cumin, mustard, and fennel, and cook until they sizzle and pop. Be careful with this; the spices can scorch very easily. Add the bowl of spices, and cook for another minute, stirring, then add the cabbage and onions. Cook for about 10 minutes, stirring regularly, until lightly browned. Mix in the potatoes, if using, and the tomatoes. Add a little water if necessary to get the potatoes cooked, then allow the liquid to evaporate to a clinging sauce.

 

 

 

 

 

Last year at this time I made Yiahni Potatoes.