The term sabzi refers to all cooked vegetables, so it can be made from almost anything. Cabbage is one of the most popular versions – usually a white cabbage, but I made this red cabbage version in the UK and my daughters are big fans. It’s such a simple dish but I like it even better than the white cabbage variant.
times
Preparation time: 10 minutes
Preparation time: 30 minutes
Serves
6
Ingredients
- 400 g potatoes, peeled and cut into 2 cm cubes
- 5 tsp canola oil
- ½ tsp nigella seed
- 4 large garlic cloves, grated
- 15g grated ginger
- 400 g red cabbage, shredded
- 1-2 small green chillies, finely chopped, or 1 tsp chilli powder
- ½ tsp ground turmeric
- 2 tsp ground coriander
Method
1. Boil the potatoes in a pan of water until soft but not mushy. Drain and set aside.
2. Heat the oil in a frying pan over medium heat and add the nigella seeds. As soon as they start to sizzle, add the grated garlic and ginger and fry for a minute. Then add the shredded cabbage, finely chopped chilli or chilli powder and a pinch of salt.
3. Cover the pan and cook over medium heat for 3-4 minutes, then add the potatoes, turmeric and ground coriander.
4. Stir gently (you want the potato pieces to stay whole), cover the pan again and cook for another 5-6 minutes, stirring occasionally.
5. Remove from heat and let rest for 5 minutes before serving with warm roti or flatbread.