Name: Cinnamon-scented cabbage with potatoes
Yield: Serves 4
Cuisine: India
Ingredients: chopped tomatoes and sprigs of fresh coriander (cilantro), to garnish; 5 ml/1 tsp salt, or to taste; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 2.5 ml/½ tsp ground turmeric; 1 small white cabbage, finely shredded; 2-3 fresh red chillies, sliced at an angle (deseeded if preferred); 1 large onion, thinly sliced; 5 cm/2 in piece cinnamon stick, halved; 60 ml/4 tbsp sunflower or light olive oil; 1 large potato, peeled and cut into 2.5cm/1in cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Dishes from the north-east tend to be simple and use just a few spices, rather than the more complex mixtures that feature elsewhere in India. In this recipe, Bondhakobi-alu Bhaji, the oil is fragranced with cinnamon and turmeric and a little heat is provided by chillies, so that the main flavour stands out.

Ingredients

60 ml/4 tbsp sunflower or light olive oil
1 large potato, peeled and cut into 2.5cm/1i

Method

Heat 45 ml/3 tbsp of the oil in a frying pan over a medium-high heat. Fry the potatoes for 5 minutes, until browned. Remove with a slotted spoon and drain on kitchen paper.

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Cinnamon-scented cabbage with potatoes

Ingredients

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