| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetables, Indian | 2 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 2 | ts | Cumin or mustard seeds |
| 2 1/2 | c | Potatoes cut into 3/4-inch pieces |
| 1 | c | Shredded green cabbage or up to twice as much |
| 1/2 | ts | Cumin powder |
| 1 1/2 | ts | Coriander powder |
| 1/2 | ts | Turmeric powder |
| 1/2 | ts | Red chili powder |
| 2 | tb | Fresh cilantro, chopped |
| 3/4 | ts | Lemon juice |
| 1/4 | c | Tomatoes, chopped |
INSTRUCTIONS
Heat oil in a large skillet over medium heat. Add cumin or mustard seeds. Cook until seeds turn golden brown (for cumin) or gray (for mustard) and release their aroma, about 1 minute. Seeds will "pop" as they cook. Watch seeds closely to be sure they don't overcook. Add potatoes into the skillet. Reduce heat to medium-low, cover and continue cooking for 15 minutes. Stir occasionally to prevent the potato mixture from sticking to skillet. Add cabbage and continue cooking until vegetables are semi-tender. Add spices and stir to evenly coat vegetables. Cook until vegetables are tender, about 10 minutes. Stir in cilantro, lemon juice and tomatoes and serve immediately. Makes 2 to 3 servings Calories per serving: 154 Grams of fat: 5 % Fat calories: 29 Cholesterol: 0 mg Grams of Fiber: 2.5 Source: Delicious! April 1994 Typed for you by Karen Mintzias
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