1 tablespoon vegetable oil
2 teaspoon cumin or mustard seeds
2 1/2 cup potatoes - cut into 3/4-inch pieces
1 cup shredded green cabbage - or up to t; wice as much
1/2 teaspoon cumin powder
1 1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 tablespoon fresh cilantro, chopped
3/4 teaspoon lemon juice
1/4 cup tomatoes, chopped
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
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