This is the traditional way to prepare most vegetables in the part of India my husband is from. You can substitute other vegetables into this recipe as well: eggplant and potato, or cauliflower and potato, or peas and carrots. Serve with flat bread, dal, and jeera rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.

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  • Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

Cook's Notes:

Cayenne pepper can be substituted for the red chile powder. If you don't have ginger-garlic paste, just use equal parts fresh ginger and garlic and mash it up.

To make jeera rice, heat about 1 tablespoon oil in a pan. When hot, add 1/2 teaspoon cumin seeds, fry for a minute. Add 1 cup of basmati rice. Stir to coat and let it fry for a minute or 2. Add 2 cups of water and 1/2 teaspoon salt. When the water boils, cut it down to low and cook, covered for 15 to 20 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

204.1 calories; 4.7 g protein; 29 g carbohydrates; 0 mg cholesterol; 749.1 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2012
This is my recipe. It should be 1 Tbsp GROUND coriander (NOT THE WHOLE SEEDS!). If you don't have red chile powder (from an Indian grocery store) you can sub cayenne pepper. If you don't have ginger garlic paste just use equal parts fresh ginger & garlic and mash it up. After I add the water I cover the pot to allow the vegetables to steam. I check it occasionally stir and add more water as needed. Once the vegetables are cooked I open the lid to let the water cook off. Cabbage takes a while. You can also use cauliflower & potato (instead of cabbage & potato). You don't want too much potato in there. I use 1-2 small ones. One last note - I serve this with jeera rice and/or pita bread. To make jeera rice - Heat about 1 Tbsp oil in a pan. When hot add 1/2 tsp cumin seeds fry for a minute. Add 1 cup of basmati rice. Stir to coat and let it fry for a minute or 2. Add 2 cups of water and 1/2 tsp salt. When the water boils cut it down to low and cook covered for 15-20 minutes. Enjoy! This is traditionally served with dahl (lentils) for protein. Read More
(10)

Most helpful critical review

Rating: 1 stars
02/01/2015
Horrible! This is the worst Indian dish I have ever made! Read More
13 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/10/2012
This is my recipe. It should be 1 Tbsp GROUND coriander (NOT THE WHOLE SEEDS!). If you don't have red chile powder (from an Indian grocery store) you can sub cayenne pepper. If you don't have ginger garlic paste just use equal parts fresh ginger & garlic and mash it up. After I add the water I cover the pot to allow the vegetables to steam. I check it occasionally stir and add more water as needed. Once the vegetables are cooked I open the lid to let the water cook off. Cabbage takes a while. You can also use cauliflower & potato (instead of cabbage & potato). You don't want too much potato in there. I use 1-2 small ones. One last note - I serve this with jeera rice and/or pita bread. To make jeera rice - Heat about 1 Tbsp oil in a pan. When hot add 1/2 tsp cumin seeds fry for a minute. Add 1 cup of basmati rice. Stir to coat and let it fry for a minute or 2. Add 2 cups of water and 1/2 tsp salt. When the water boils cut it down to low and cook covered for 15-20 minutes. Enjoy! This is traditionally served with dahl (lentils) for protein. Read More
(10)
Rating: 4 stars
08/26/2012
Very good. We will make this again Read More
(3)
Rating: 5 stars
07/07/2012
This didn't look quite like I expected but it tasted good and was very "moreish". I found I needed to add a bit more water (perhaps up to a cup) and turn the heat down to low once it was simmering. My husband did find the coriander seeds a little bitter. Read More
(2)
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Rating: 5 stars
01/15/2014
Great Indian flavor. This is a nice foundation you can substitute different vegetables. Read More
(1)
Rating: 5 stars
05/22/2014
Served this with home made chapatis. Was a tasty dinner and not too spicy for my picky eaters. Read More
Rating: 5 stars
05/22/2017
Fantastic--easy to make and difficult to mess up--green peas are a beautiful and delicious addition! Craveable! Read More
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Rating: 4 stars
09/30/2017
I did a double (full head) so I doubled most stuff. I didn't have potatoes. I added a large onion. I added some heat to make it more like the restaurant where I usually get it. I would make it again. Read More
Rating: 1 stars
02/01/2015
Horrible! This is the worst Indian dish I have ever made! Read More
Rating: 4 stars
04/25/2014
This was really quite delicious. I added cauliflower and onion to this but otherwise made it as stated and served it with garlic basmati rice and tofu and boy does this a hearty meal make! The cilantro is a lovely touch and while the favors all worked great together next time I will be adding more chile powder and coriander (personal taste). It's a very easy dish to prepare too if your new to Indian cooking but are still looking for an authentic dish. Makes excellent leftovers! Read More