Cabbage with potato and mustard seeds
Cabbage with Potato and Mustard Seeds
Ingredients
3 tablespoons vegetable oil
a heaped teaspoon each of black mustard seeds, onion seeds (kalongi), cumin seeds and ground fenugreek
2 tablespoons of vegetable gravy granules
4 semi-hot red chillies (from us) or half teaspoon of chilli powder
500g potatoes, cut into 2” pieces
1 head cabbage, finely shredded
2 onions, diced
Method
Chop potatoes into 2” cubes and par boil. Heat 3 tablespoons of vegetable oil in a wok or large frying pan. Throw in mustard, onion and cumin seeds and heat until they start to pop. Add the chopped chillies and fry for 30 seconds, then add chopped onions and fry for a further 3-5 minutes. Add the finely sliced cabbage and fry for another 5 minutes or so. Add the drained potatoes along with the gravy granules and 250mL of water. Heat for a further 5 minutes. Make sure you stir this dish frequently to prevent burning.
Chris Loughlin (Farm Manager)
