Indian Spiced Cabbage And Potatoes Recipe
Indian Spiced Cabbage And Potatoes tastes nice. The seeds adds up the taste of Indian Spiced Cabbage And Potatoes. The vegetarians must try Indian Spiced Cabbage And Potatoes.
Ingredients
2 1/2-2 1/2 lbgreen cabbage
4 potatoes
3 onions
3 small green chili peppers
1 1 in piece fresh ginger
2 tbsp coriander seeds
3 tbsp cumin seeds
2 dried chili peppers
1 1/2 tsp ground dried green mango
3 tbsp ghee
1/4 cup chopped coriander leaves
Salt
For the chapatis or Indian soft flat bread:
2 1/4 cups whole wheat flour or chapati flour
1 cup all purpose flour
1 1/2 tbsp ghee
Directions
Many shops sell ready made fresh chapatis and nan bread, both of which are suitable for this dish.
Heat the former in a hot oven (450°F) wrapped in foil for 10 minutes; heat the nan for no more than 5 minutes and brush it with the ghee as soon as you take it out of the oven.
Packages of chapati mix are also available; follow the manufacturer's instructions.
Peel the potatoes and onions and chop both coarsely.
Trim the green chili peppers, remov- ing the stalk and seeds, and chop finely.
Peel the ginger and chop very finely.
Grind 1 tbsp of the coriander seeds, 1 tbsp of the cumin seeds and the dried chili peppers (the latter can be seeded, as they are very hot) very finely in an electric grinder.
Put the freshly ground spices through a sieve into a bowl and mix with the mango powder if used.
Heat 3 tbsp ghee in a large saucepan and fry the remaining 1 1/2 tbsp whole coriander seeds and 2 1/2 tsp cumin seeds gently for a few seconds, stirring with a wooden spoon.
Add the chopped green chili peppers and ginger and fry for 30 seconds while stirring.
Add the ground spices, cook for a few seconds, then add the vegetables.
Stir well, turn down the heat to very low, cover, and sweat for about 25 minutes or until the vegetables are tender but keep their shape and are not at all mushy.
Moisten with 1-2 tbsp of water or stock at intervals.
When cooked, add a little salt, stir, and sprinkle with the chopped coriander leaves.
Make the chapatis: sift both types of flour into a large mixing bowl; make a well in the center and pour the ghee and 3/4 cup lukewarm water into it.
With your hand cupped and fingers held together, stir the butter and water, gradually incorporating all the flour.
Knead the resulting soft dough for 6 minutes.
Cover with a very damp cloth and leave to stand for 30 minutes.
Knead again and divide the dough into 15 balls of equal size.
Return to the bowl and cover again with the dampened cloth.
Grease a griddle or a large cast iron skillet with a little ghee and heat until very hot.
Take a ball of dough out of the bowl, flatten with your palms, and roll out on a lightly floured board to a disk 5 1/2 in in diameter.
Shake off excess flour and dry fry for 1 minute, then turn and fry the other side for 1/2 minute.
Provided the skillet is hot enough, the chapati will puff up; do not worry if this does not happen.
Pile up the chapatis as you cook them, keeping them wrapped in a cloth.
Heat the former in a hot oven (450°F) wrapped in foil for 10 minutes; heat the nan for no more than 5 minutes and brush it with the ghee as soon as you take it out of the oven.
Packages of chapati mix are also available; follow the manufacturer's instructions.
Peel the potatoes and onions and chop both coarsely.
Trim the green chili peppers, remov- ing the stalk and seeds, and chop finely.
Peel the ginger and chop very finely.
Grind 1 tbsp of the coriander seeds, 1 tbsp of the cumin seeds and the dried chili peppers (the latter can be seeded, as they are very hot) very finely in an electric grinder.
Put the freshly ground spices through a sieve into a bowl and mix with the mango powder if used.
Heat 3 tbsp ghee in a large saucepan and fry the remaining 1 1/2 tbsp whole coriander seeds and 2 1/2 tsp cumin seeds gently for a few seconds, stirring with a wooden spoon.
Add the chopped green chili peppers and ginger and fry for 30 seconds while stirring.
Add the ground spices, cook for a few seconds, then add the vegetables.
Stir well, turn down the heat to very low, cover, and sweat for about 25 minutes or until the vegetables are tender but keep their shape and are not at all mushy.
Moisten with 1-2 tbsp of water or stock at intervals.
When cooked, add a little salt, stir, and sprinkle with the chopped coriander leaves.
Make the chapatis: sift both types of flour into a large mixing bowl; make a well in the center and pour the ghee and 3/4 cup lukewarm water into it.
With your hand cupped and fingers held together, stir the butter and water, gradually incorporating all the flour.
Knead the resulting soft dough for 6 minutes.
Cover with a very damp cloth and leave to stand for 30 minutes.
Knead again and divide the dough into 15 balls of equal size.
Return to the bowl and cover again with the dampened cloth.
Grease a griddle or a large cast iron skillet with a little ghee and heat until very hot.
Take a ball of dough out of the bowl, flatten with your palms, and roll out on a lightly floured board to a disk 5 1/2 in in diameter.
Shake off excess flour and dry fry for 1 minute, then turn and fry the other side for 1/2 minute.
Provided the skillet is hot enough, the chapati will puff up; do not worry if this does not happen.
Pile up the chapatis as you cook them, keeping them wrapped in a cloth.
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