Tuesday, November 09, 2010

Indian Cabbage Curry

I’ve been somewhat slow at getting things onto my blog because of being busier with the family restaurant and catering in Athens, plus I’m busier at my day job for the time being too.

At any rate, here’s a cabbage curry, a nice side dish for an Indian dinner, that I cooked for a vegetarian dinner for a group this past weekend. It’s basically the South Indian (Tamil) dish I learned to cook from Indians in Malaysia, except that there the oil would have been coconut, and curry leaves would have been cooked in with the cumin seeds.

I haven’t put many Indian dishes on the blog because the ingredient lists, spices particularly, are so extensive. I get my spices in small bulk quantities at our Dekalb Farmers Market, but they’re available inexpensively also at Indian groceries.

The recipe makes enough for a side dish for 6 to 8 persons.

Sliced Cabbage Curry

1 small-medium head cabbage (1 1/2 to 2 pounds)
1 medium onion
1 clove garlic
1/2 inch fresh ginger
3/4 teaspoon black mustard seeds
1 1/2 teaspoon whole cumin seeds
2 teaspoons turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne
2 tablespoons canola oil
2 tablespoons butter
1 teaspoon salt, plus to taste
1/4 cup yogurt
Coarsely chopped cilantro for garnish

Prepare vegetables and spices before starting to cook. Quarter and core cabbage. Cut quarters in half lengthwise, then slice across into 1/4-inch shreds. Dice onions. Mince garlic and ginger together. Have butter, mustard seeds and whole cumin ready. Combine ground spices in a small bowl.

Heat heavy pot to medium hot. Add canola oil, and when it’s hot add mustard seeds. Shake or stir as the seeds pop. When they are partly popped, add cumin seeds and let them splutter 10 seconds, stirring.

Add butter and reduce heat. Immediately add ground spices and stir for 1/2 minute, or until fragrant. Add onion and fry, stirring occasionally until softened and just starting to brown. Add garlic and ginger. Stir and fry briefly.

Add cabbage, and let it fry several minutes, stirring frequently. Add salt and yogurt. Simmer, covered, stirring occasionally and adding a tiny amount of water if mixture is dry. Simmer until cabbage is tender. Taste, and add salt as necessary.

Serve sprinkled generously with cilantro. Accompany with rice or Indian roti chapati.


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