Al Dente Cabbage with Potatoes and Peas

Bund Gobhi, Aloo, Aur Mutter Ki Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I love cooked cabbage, and in this curry, I especially enjoy its al dente, noodle-like texture against the surprising citrus-crunch of stir-fried coriander seeds. The balance of bitter fenugreek seeds and aromatic fenugreek leaves proves that siblings can co-exist harmoniously, even with disparate personalities.


  • 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
  • 2 tablespoons


  1. Drain the potatoes.
  2. Preheat a wok or a large saucepan over medium-high heat. Pour the oil into the hot pan and then immediately add the coriander seeds, fenugreek seeds, and chiles. Allow them to sizzle until the seeds turn golden brown and the chiles blacken slightly, 30 seconds to 1 minute.
  3. Add the potatoes, 1