Veggie Foodie

Ingredients:

For the paste

• 1 tsp mustard seeds
• 3 cloves garlic, peeled
• 1-2 green chilies
• some water

Other ingredients

• 2 tbsp cooking oil such as peanut oil
• 1 tbsp cumin seeds
• 1 chili, chopped
• 1 medium size onion, peeled and chopped
• 1 large tomato, pureed
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 1/2 tsp salt or to taste
• 4 cups medium-shredded cabbage
• 1 cup green peas, partially cooked
• 1/2 cup water

Method:

1. Put all the paste ingredients in a grinder and grind to paste and then put aside
2. Heat the oil in a pan
3. To the hot oil, add cumin seeds
4. Once the seeds start to crackle, add chopped chili and saute for 30 seconds
5. Add chopped onions and saute for 2-3 minutes till onions become brown
6. Add the paste and saute for 2-3 minutes
7. Add tomato puree and saute for 3-4 minutes till most of the water evaporates and oil starts to separate
8. Add chili powder, turmeric powder, coriander powder, garam masala and salt and saute for 1-2 minutes
9. Add the cabbage and the green peas and gently fold till the vegetables are coated with the paste
10. Add 1/2 cup water, cover and cook the cabbage for 3-4 minutes or to desired consistency
11. Serve the curried cabbage hot with chapati or rice

Serves: 4

Inspiration source: