Indian Main Courses

Burnt Chili Spiced Cabbage and Potatoes. Patta Gobi Aloo Sabji. vegan glutenfree recipe

This spiced cabbage recipe is a spicy Indian recipe that is vegan and gluten free. Easy and quick to make,…

Recipe

This spiced cabbage recipe is a spicy Indian recipe that is vegan and gluten free. Easy and quick to make, the whole family will love it!

2 cups cabbage finely chopped
1 medium potato chopped
2 teaspoons organic canola oil or mustard or sesame oil (any high smoke point oil)
1/2 teaspoon brown mustard seeds
5-6 curry leaves (optional)
1 teaspoon coriander powder
2 dried red chilies (broken into half)
1 teaspoon good quality red chili powder/cayenne
a generous pinch of asafoetida (hing, optional)
1/2 teaspoon turmeric powder
1 Tablespoon of split lentils of choice (urad dal-black gram, chana-bengal gram or petite yellow lentils (mung dal))
2/3 teaspoon salt or to taste

1
In a large pan, add oil and heat at medium. Add mustard seeds when hot and mix for a few seconds. Add asofetida(hing), curry leaves, broken red chilies and chili powder and cook for 1-2 minutes.
2
The chilis and power should start to turn dark. A good indication is that you will start to sneeze:). Use the exhaust.
3
Add the lentils/daals, turmeric and coriander powder and 2 teaspoons of water. Mix and cook for 30 seconds. Add the potatoes and mix well to coat. Cook for a minute.
4
Add cabbage and salt and mix well. Cook covered on medium heat for 3-4 minutes. Stir once in between.
5
Lower the heat to low-medium and cook covered for 15 to 20 minutes or until the potatoes are tender. Cook on medium high heat for 2 minutes to char the cabbage a bit(optional).
6
For variations, add peas, chopped carrots, bell peppers, other veggies to the cabbage. Or change up the spices, use cumin seeds or fennel or just a little garam masala.
7
Serve hot topped with fresh cilantro or coconut flakes, as a side with lentil Daal and Roti or Naan-Indian flat bread or Rice.