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This quick curry is perfect for a weeknight. Serve with warm flatbread.
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Ingredients
For 4 Serving(s)
spicy-indian-cabbage-and-potato-curry-bund-gobhi-a
- 3 T canola oil
- 1 1/2 t cumin seeds
- 1/2 t cayenne
- 1/2 t ground turmeric
- 1 serrano chile
- 2 bay leaves
- 1 red onion
- 1 1/2 lb Yukon Gold potatoes
- 4 roma tomatoes
- 1/2 green cabbage
- salt
Spicy Indian Cabbage and Potato Curry (Bund Gobhi Aur Aloo Ki Subzi) Directions
- Heat the oil over medium-high hear in a large skillet with a lid. Add the cumin seeds, and cook 1-2 minutes, until they pop. Stir in the cayenne, turmeric, chile, bay leaves, and onion, and cook until the onion is tender, 3-4 minutes. Add the potatoes, tomatoes, cabbage, and a pinch of salt, and toss to combine. Cover, and cook, stirring occasionally, until the potatoes are soft, about 30 minutes. Taste and add more salt if needed. Serve hot.