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The term sabzi refers to any cooked vegetable, so it can be made from almost anything. Cabbage is one of the most popular versions – usually white cabbage, but I created this red cabbage version in the UK and my daughters are huge fans. Such a simple dish, but I think it’s even better than the cabbage version.
Times
Preparation time: 10 minutes
Cooking time: 30 minutes
It serves
6
Ingridients
- 400 g of potatoes, peeled and cut into 2 cm pieces
- 5 teaspoons of rapeseed oil
- ½ tsp nigella seeds
- 4 large garlic cloves, grated
- 15 g grated ginger
- 400 g of red cabbage, grated
- 1-2 small green chilies, chopped, or 1 teaspoon chili powder
- ½ tsp ground turmeric
- 2 teaspoons of ground coriander
The method
1. Boil the potatoes in a pan of water until soft but not mushy. Drain and then set aside.
2. Heat the oil in a pan over a medium heat, then add the nigella seeds. When they start to sizzle, add grated garlic and ginger and cook for a minute. Then add shredded cabbage, chopped chili or chili powder and a pinch of salt.
3. Cover the pan and cook on moderate heat for 3-4 minutes, then add potatoes, turmeric and ground coriander.
4. Stir gently (you want the potato pieces to remain intact), then cover the pan again and cook for a further 5-6 minutes, stirring occasionally.
5. Remove from heat and let rest for 5 minutes before serving with warm roti or flatbread of your choice.
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