Save time in the evening by chopping all the vegetables in the morning—refrigerate the onion, garlic, and ginger in one container, the cabbage and carrot in another.
In a large deep skillet or sauté pan, heat the ghee over medium-high heat. When it shimmers, add the onion, garlic, ginger, and a pinch of salt and cook, stirring for about 5 minutes. Add the spices and stir for 1 minute. Add the cabbage and carrot, salt to taste, and
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