There is no love sincerer than the love of food
Aloo Patta Gobhi, Cabbage Potato Curry
, / 313 0

Aloo Patta Gobhi, Cabbage Potato Curry

SHARE

Aloo Patta Gobhi, Cabbage Potato Curry

Your diet is a bank account. Good food choices are good investments.

Bethenny Frankel

Simple, delicious and nutritious – Aloo Patta Gobhi or Cabbage Potato Curry is a traditional rustic curry from the hearty Punjabi cuisine.

This simplicity combined with comfort is the hallmark of all Punjabi food. Everyday ingredients, local produce and uncomplicated cooking method – that’s what the simple and hardworking rural population prefers for family meals.

Sounds mundane? Maybe! But tastes quite the opposite. When diced potatoes and shredded cabbage are simmered with onion, tomatoes, cumin and turmeric, something magical happens to those humble vegetables that makes them utterly moorish. You won’t be able to stop at a single helping of Cabbage Potato Curry!

And then there is nutritional value. Besides being a great source of antioxidants and anti-inflammatory ingredients, a single serving of this cabbage potato curry fulfills most of your daily needs for vitamin C, potassium, fiber and iron.

Cabbage and potatoes are inexpensive and available year round. Adding them to basic onion and tomato masala makes an almost instant meal in minutes that tastes great with roti and rice. Generous garnish of coriander and green chilli peppers, a little yogurt on the side, and you have got a very satisfying meal for both your tummy and tastebuds.

Ingredients:
1 small head cabbage (almost 3 cups chopped)
3 medium potatoes (3 cups cut into 1 inch cubes)
1 onion (1 cup diced)
3 tomatoes (2 cups diced)
4 cloves garlic, finely chopped
1 inch piece ginger, finely chopped
salt to taste
1 teaspoon red chilli powder
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 cup fresh coriander, chopped
2 green chilli peppers, chopped
2 tablespoons olive oil/ghee

This Is What You Do:
Heat oil in deep pan on medium heat. Add onions, ginger and garlic. Saute for a couple of minutes or till the onions change colour.

Add potatoes, chopped tomatoes, salt, red chilli powder, cumin, turmeric and 1/4 cup water.

Cover the pan and cook till potatoes are almost done and liquid sufficiently reduced.

Add chopped cabbage. Cook covered for 2 minutes. If there is still liquid in the pan, uncover and cook on high heat to evaporate all the liquid.

Garnish with coriander and green chilli peppers.

Serve hot with roti/flat bread or plain rice. Also tastes great in wraps, sandwiches and stuffed in parathas.

Serves 4

Share on Facebook0Share on Google+0Tweet about this on Twitter0Pin on Pinterest0Email this to someone
1 Star2 Stars3 Stars4 Stars5 Stars 5.00/5 (1 votes)
Loading...Loading...

Leave a Reply

Your email address will not be published.

Web Analytics