Punjabi Cabbage Serves 4
“A Little Taste of India”
½ onion, roughly chopped
1 garlic clove, roughly chopped
1" piece of ginger, chopped
2 green chillies, seeded & chopped
4 T. oil
1 t. cumin seeds
1 t. ground turmeric
500 g. (1 lb 2 oz.) Green cabbage, finely shredded
1 t. salt
½ t. ground black pepper
2 t. ground cumin
1 t. ground coriander
1/4 t. chilli powder
1 oz unsalted butter
Put the onion, ginger & chilli in a food processor and chop until finely chopped but not a paste, or chop together with a knife.
Heat the oil in a heavy-bottomed frying pan over low heat and gry the onion mixture until softened but not browned. Add the cumin seeds and turmeric and stir for 1 minute. Mix in the cabbage, stirring thoroughly until all the leaves are coated in the yellow paste. Add the salt, pepper, cumin, coriander and chilli powder. Stir to coat the cabbage well, then cook for 10 min. with the pan partially covered, stirring occasionally until the cabbage is soft. If the cabbage becomes to dry and starts sticking to the pan, add 1 to 2 T. water. Stir in the butter and season with salt, to taste.
My notes: I used chopped canned 'Mexican" chilis and they were just fine. This is truly foolproof food.
“A Little Taste of India”
½ onion, roughly chopped
1 garlic clove, roughly chopped
1" piece of ginger, chopped
2 green chillies, seeded & chopped
4 T. oil
1 t. cumin seeds
1 t. ground turmeric
500 g. (1 lb 2 oz.) Green cabbage, finely shredded
1 t. salt
½ t. ground black pepper
2 t. ground cumin
1 t. ground coriander
1/4 t. chilli powder
1 oz unsalted butter
Put the onion, ginger & chilli in a food processor and chop until finely chopped but not a paste, or chop together with a knife.
Heat the oil in a heavy-bottomed frying pan over low heat and gry the onion mixture until softened but not browned. Add the cumin seeds and turmeric and stir for 1 minute. Mix in the cabbage, stirring thoroughly until all the leaves are coated in the yellow paste. Add the salt, pepper, cumin, coriander and chilli powder. Stir to coat the cabbage well, then cook for 10 min. with the pan partially covered, stirring occasionally until the cabbage is soft. If the cabbage becomes to dry and starts sticking to the pan, add 1 to 2 T. water. Stir in the butter and season with salt, to taste.
My notes: I used chopped canned 'Mexican" chilis and they were just fine. This is truly foolproof food.