Name: Cabbage and Cauliflower in a Spicy Tomato-Mint Sauce (Pudhinay Waale Gobhi Aur Bund Gobhi Ki Subzi)
Yield: Serves 8
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 1 can (14.5 ounces) diced tomatoes; 6 dried red Thai or cayenne chiles, stems removed; 1 small red onion, cut in half lengthwise and thinly sliced; 2 tablespoons canola oil; 1 pound cauliflower, cut into 1-inch florets; ½ teaspoon ground turmeric; 4 cups shredded cabbage (see Tip); ¼ cup finely chopped fresh cilantro leaves and tender stems; 12 to 15 medium-size to large fresh curry leaves; ¼ cup finely chopped fresh mint leaves

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This thin, mint-flavored curry is mild in heat, despite all those chiles. If it’s not hot enough for you, chomp on a few of the whole ones in between mouthfuls to enliven your taste buds. I love the noodle-like texture of cooked cabbage. Serve this with slices of buttered toast for a simple lunch.

Ingredients

2 tablespoons canola oil
1 small red onion, cut in half lengthwise and thinly sliced
6

Method

Heat the oil in a large saucepan over medium-high heat. Add the onion and chiles, and stir-fry until the onion is honey-brown and the chiles have blackened slightly, 5 to 8 minutes.
Stir in the tomatoes, with their liquid, and the salt and turmeric. Simmer the sauce, uncovered, stirring occasionally, until the flavors meld, 2 to 4 minutes.
Stir in the ca

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of