Ingredients
3 tbsp clarified butter or oil
Thumb-size piece ginger, peeled and grated
2 tsp garam masala
1 tsp ground coriander
1 tsp curcuma (turmeric) 1 tsp ground
cumin
2 bay leaves
1 small white cabbage, trimmed and
shredded
1 Ib / 450 g waxy potatoes, peeled and
cubed
Salt and pepper
1 cup / 150 g frozen peas
2 large tomatoes, deseeded and diced
Method
: Prep and cook time: 25 min
- Heat the clarified butter or oil in a large skillet and gently fry the ginger, garam masala, coriander, curcuma (turmeric), cumin and bay leaves for
- 3 minutes, stirring all the time.
- Stir in the cabbage and the potatoes, cook for 2 minutes then add about 112 cup (125 ml) of water. Season with salt and pepper and cook for 10 minutes, stirring from time to time. Add more water if needed.
- Add the peas and tomatoes, cook for 5 more minutes then serve accompanied with rice.