| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Punjabi |
Vegetables, Punjabi |
1 |
Recipe |
INGREDIENTS
| 250 |
g |
Cabbage |
| 2 |
md |
Onions |
| 6 |
|
Garlic cloves |
| 2 |
tb |
Ghee or oil |
| 1/2 |
ts |
Garam masala |
| 1/2 |
ts |
Turmeric powder |
| 1 |
ts |
Ground cumin seeds |
| 1 |
tb |
Coriander powder |
| 2 |
tb |
Yogurt |
| 1 |
md |
Tomato; diced |
| 1 1/2 |
tb |
Gram flour |
| 1 |
|
Handful of sliced coriander (leaves) |
|
|
Salt; to taste |
|
|
Chili powder; to taste |
INSTRUCTIONS
Grind onion and garlic to a paste. Mix together gram flour, salt and chili
powder with enough water to make a thin batter. Cut cabbage into long, thin
slices. Dip cabbage slices in batter and deep fry until light golden. Drain
and set aside. Heat ghee or oil in skillet and cook onion and garlic paste
until golden. Add spices and cook another minute, then add tomatoes and
continue to cook until ghee or oil begins to separate and rise to the top.
Mash mixture with the back of a wooden spoon, then add 2 cups of water.
Bring mixture to a boil, then reduce heat and add cabbage. Cook until
cabbage is tender and sauce is thick. Garnish with chopped coriander and
serve. [I guess you can add yogurt at the same time as the spices, although
I substituted a bit of lemon juice, and added a couple of cups of water to
this, and it was pretty good. The water seemed to be necessary, as the
sauce was VERY dry otherwise. -K.M.]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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