I love Indian food and can’t wait to visit my favorite restaurant in Menlo Park soon. As much as I try to cook as though I am in one of those delicious restaurants, I am still missing the magic. If you cook vegetarian, it seems to come a bit closer but I figure with a little more time I will master their spices and fool myself thinking I am actually there. For now, enjoy this light and healthy meal. This recipe comes from off my cook book shelf; “Complete Indian Cooking” by Hamlyn and its a wonderful introduction to Indian cooking.
2 TB of olive oil
1 small onion
6 cloves garlic
1 t white cumin seeds
1 t turmeric
1 white cabbage, coarsely chopped
1 cup diced potatoes
1 cup shelled peas
1 cup sliced carrots
8 oz tomatoes, skinned and sliced
1 t green mango powder
1 fresh green chile, chopped
1 T grated ginger
1 t garam masala
1 T chopped cilantro
2 T melted butter
Heat the oil in a large saucepan and fry the onion and garlic with the cumin seeds for 5 minutes. Add the turmeric and shake the pan for a few seconds.
Add the cabbage, potatoes, peas, and carrots. Cook, stirring continuously, 5 minutes. Cover the pan and continue to cook gently over a low heat for a further 10 minutes.
Stir in tomatoes, mango powder, chile and ginger. Stir well and then replace the lid and continue cooking for 10 more minutes.
Sprinkle the garam masala and cilantro into the saucepan and stir well. Heat through over a low heat for about 5 minutes. Serve hot with the melted butter poured over top.
Prep time: 20 minutes
Cooking time: 35 minutes
If you have some hot Chai Tea,
all the better will this meal be!
I wore my Napa Apron, and we dined feeling ever so happy and healthy.