Potato and Cabbage Curry (4)

A cheap and delicious Gujarati vegetable dish from Meera Sodha.

Potato and Cabbage Curry (4)
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Potato and Cabbage Curry (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the potatoes in a pan, cover with cold water, add a teaspoon of salt and bring to a boil. Cook until tender, then drain and leave to steam.
  2. While the potatoes are cooking, heat the oil over a medium flame in a large frying pan for which you have a lid. Once it’s very hot, add the fenugreek, mustard and cumin seeds and, when they start to crackle, stir in the onion and fry for six minutes, until soft.
  3. Add the garlic, cook for two minutes, then add the tomatoes, tipping them in with one hand and crushing them with the other as they hit the pan. Cook until the tomatoes become concentrated and paste-like and the oil floats to the top – about 8 -10 minutes.
  4. Turn up the heat, add the cabbage and stir until well coated in the tomato mixture, then cover the pan and leave to cook for about 10 minutes, stirring infrequently (every couple of minutes, say), so the cabbage caramelises a little while it softens.
  5. When the cabbage is soft, fold in the potatoes, the ground spices and a teaspoon and a half of salt, and stir gently, so the potatoes don’t break up too much.
  6. Add the lukewarm water bit by bit, stirring after each addition, and leave to cook down for five minutes, until the liquid thickens into a sauce. Check and adjust the seasoning, then take off the heat.
  7. Serve generous helpings of the curry with warm chapatis , a large spoonful of yoghurt and a couple of sprigs of fresh coriander.
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