Name: Cabbage and Potatoes with Fennel and Chiles (Bund Gobhi Aur Aloo Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 large tomato, cored and cut into 1-inch pieces; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 2 tablespoons canola oil; 8 ounces russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 1½ teaspoons coarse kosher or sea salt; ½ teaspoon fenugreek seeds; 4 dried red Thai or cayenne chiles, stems removed; 4 cups shredded cabbage (see Tip); ½ cup finely chopped fresh cilantro leaves and tender stems; 1 tablespoon coriander seeds, ground

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This mellow-tasting curry highlights the citrusy taste of ground coriander against the mild-flavored cabbage. If you like, thicken the thin, brothlike sauce by mashing a few of the fork-tender potatoes with the back of a spoon.

Ingredients

8 ounces russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons

Method

Drain the potatoes and pat them dry with paper towels.
Heat the oil in a large saucepan over medium-high heat. Sprinkle in the fennel seeds, cumin seeds, fenugreek seeds, and chiles. Cook until they sizzle, the chiles blacken, and the seeds turn reddish brown and smell nutty-pungent, 15 to 20 seconds. Then add the potatoes and the coriander. Stir-fry until the pot

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Ingredients

Method

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