Name: Simmered Cabbage and Spinach with Peanuts (Bund Gobhi Palak Chi Bhajee)
Yield: Serves 6
Cuisine: India
Ingredients: ¼ cup raw peanuts (see Tips); 1 pound fresh spinach leaves, well rinsed and coarsely chopped; Juice of 1 medium-size lime; 2 teaspoons mustard seeds, ground; 6 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 2 tablespoons finely chopped fresh ginger; 2 tablespoons canola oil; 1 pound cabbage, chopped into ¼-inch pieces; 2 teaspoons coriander seeds, ground; 2 teaspoons cumin seeds, ground; 2 teaspoons coarse kosher or sea salt; ½ teaspoon ground turmeric

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Cabbage, when simmered in a sauce, never breaks down enough to thicken it. Therefore cabbage-based curries generally have thin sauces, unless thickening ingredients are added. Don’t expect this curry to have much body, but do be prepared to be blown away by its full-bodied, potent flavors.

Ingredients

¼ cup raw peanuts (see Tips)
2 tablespoons canola oil
2 <

Method

Pulse the peanuts in a food processor until they have the consistency of fine breadcrumbs.
Heat the oil in a large saucepan over medium heat. Add the peanuts, ginger, and chiles, and stir-fry until the mixture has a light honey-brown color, 3 to 4 minutes. Sprinkle in the mustard, coriander, cumin, salt, and turmeric, and stir once or twice to cook the spices, abo

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Ingredients

Method

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