Closed cabbage and potatoes, a humble yet flavorful Indian vegetable dish, offers a comforting and satisfying meal perfect for any day of the week. This recipe showcases the simple beauty of fresh ingredients, transforming everyday vegetables into a culinary delight. The slight sweetness of the cabbage beautifully complements the earthiness of the potatoes, creating a harmonious blend of textures and tastes. A touch of spice adds a warming depth, making this dish both approachable and exciting for even novice cooks.
This recipe focuses on a simple yet effective cooking method, bringing out the best in both the cabbage and potatoes. Forget complicated techniques and long ingredient lists; this dish emphasizes fresh, high-quality produce and straightforward preparation. Ready to learn how to create this delicious and easily customizable side dish? Let's dive into the step-by-step guide.
Tools Needed
- Cooker
- Knife
- Cutting board
- Mortar and pestle
- Kadai (wok)
- Spoon
Ingredients
- Cabbage
- Potatoes
- Tomatoes
- Onions
- Peas
- Green chilies
- Cumin
- Coriander powder
- Turmeric powder: ½ teaspoon
- Mustard seeds: 1 teaspoon
- Salt
- Oil
- Bay leaf
- Cinnamon
- Garlic
- Ginger
- Coriander
- Red chili powder: 2 teaspoons
Step-by-Step Instructions
Step 1. Prepare Vegetables and Cook
- Remove the skin from the potatoes and cut them into slightly larger slices. Soak the potato slices in water to prevent them from turning black.
- Cut the cabbage into two parts and then lengthwise. Wash the cabbage thoroughly.
- Place the potatoes inside the cabbage and wash them together. Drain the water.
- Put the washed cabbage and potatoes into a cooker. Add a spoon of salt and a little water.
- Cook the cabbage and potatoes in the pressure cooker for two whistles.
- Once the cooker has cooled down, open it and remove the cooked cabbage and potatoes.
Step 2. Prepare and Sauté Spices
- While the cooker is cooking, prepare the spices. Finely slice the onions lengthwise. Cut the tomatoes vertically and the green chilies into two pieces.
- Chop the ginger into small pieces, grind it in a mortar and pestle, and mix it with the minced garlic.
- Once the cooker has released steam, heat oil in a kadai (wok). Add mustard seeds, cumin seeds, and a piece of cinnamon.
- Add the sliced onions and green chilies. Fry until the onions are golden brown.
- Add the ginger-garlic paste and fry for two minutes. Add the sliced tomatoes and fry until softened.
- Add turmeric powder, red chili powder, and coriander powder. Add peas.
Step 3. Combine and Simmer
- Add the cooked cabbage and potatoes to the kadai with the fried spices. Add the water from the cooker.
- Add salt to taste. Simmer for a few minutes, allowing the flavors to meld.
Step 4. Serve
- Garnish with chopped coriander (optional). Serve hot with rice, roti, or chapati.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Soak the potato slices in water to prevent them from turning black.
- Don't add too much water while cooking the cabbage and potatoes in the cooker.
- Adjust the amount of chili powder according to your spice preference.
- If the potatoes aren't fully cooked, steam them with the lid on for a few more minutes.
Nutrition
- Calories: Approximately 250-350
- Fat: 10-15g
- Carbs: 40-50g
- Protein: 5-7g
FAQs
1. Can I use other vegetables in this recipe?
Absolutely! Feel free to add other vegetables like carrots, peas, or green beans. Just add them along with the potatoes.
2. What if I don't have fresh ginger and garlic?
You can substitute with 1 teaspoon of ginger-garlic paste or omit them altogether. The dish will still be tasty, though the flavor will be slightly milder.
This simple Closed Cabbage and Potatoes recipe is a testament to the deliciousness of straightforward cooking. Enjoy this comforting dish as a side to your favorite protein or savor it as a hearty vegetarian meal. We hope you enjoy this flavorful and easy-to-make recipe!