Ingredients:
1 medium bund gobi (cabbage)
3 medium potatoes
1 medium Onions
1\4 cup oil
1 inch piece ginger (crushed)
1 teaspoon chili powder
1\2 level teaspoon turmeric
1 teaspoon salt
1 teaspoon coriander powder
1 medium tomatoes, chopped
1 teaspoon garam masala
2 tablespoon fresh chopped coriander
2 – green chilies chopped

How to Cook:
1. Trim the base of the stalk and remove tough outer leaves of cabbage. Quarter the cabbage and remove the thick centre stalk. Shred the cabbage evenly across the leaves. Wash in cold water and drain well. Peel and cut potatoes into small cubes. Skinned and roughly chop the onion.
2. Heat oil in a large skillet. Add onions and ginger, saut? until soft, about 3-5 minutes.
3. Add chili powder, turmeric, salt, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for about 3 minutes.
4.Then add the tomatoes and still stirring frequently, fry the mixture for about 5-8 minutes, until tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until oil begins to separate.
5. Add cabbage and potatoes and mix well. Reduce heat to low, cover and allow to cook for about 15 minutes or until potatoes are tender and all the moisture had dried up. Note: No need to add water, as cabbage releases its own water, add little water if the potatoes are still hard and cook little longer.
6. Add garam masala, coriander leave and green chilies.
7. Serve with Nan, Roti or plain boiled rice.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Serve with Chapati (Roti)
Try Raita with this dish.

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