Name: Al Dente Cabbage with Potatoes and Peas (Bund Gobhi, Aloo, Aur Mutter Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 4 cups shredded cabbage (see Tip); 1 cup frozen green peas (no need to thaw); 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 canola oil; 1 teaspoon coriander seeds; 2 dried red Thai or cayenne chiles, stems removed; ½ teaspoon fenugreek seeds; 2 teaspoons coarse kosher or sea salt

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Method

Drain the potatoes.
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.
Add the potatoes, 1

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Ingredients

Method

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