Cinnamon-scented cabbage with potatoes

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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

  1. 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.