Mm, did I tell you I recently bought this book called The Food of India: A Journey of Food Lovers? I actually took a picture and status updated my Facebook when I received it on the day itself. I was so thrilled and me being overly excited I decided to cook some dishes from the book in the weekly weeknight menu planning. I first read the book at a friend’s house who’s a Fijian Indian and he is a great cook! He makes fantastic delicious Indian food and he was the one who introduced this book to me. I am indeed very thankful S. So one day, fate brought me to ordering this book through a book consignment service available at my office. They sort of do random book list and books are really really cheap – about 40% off. So I placed my order and the book arrived within the next 2 days.
So to start off, I decided to make something easy and simple. Never attempt to something difficult on the first try in my humble opinion, haha. I flicked to the Vegetable section and found this Punjabi Cabbage recipe. Looks like every spices that recipe calls for is in my pantry. So this is my version of Punjabi Cabbage with recipe adapted from the book.
- 1/2 brown onion, roughly chopped
- 1 garlic clove, minced
- 1 inch piece of ginger, minced
- 1 green chili, seeded and chopped (original recipe calls for 2 but I was afraid of being too spicy)
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 500g green cabbage, finely shredded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1 tablespoon unsalted butter
- 1 teaspoon black mustard seeds (*additional, not in the original recipe)
- Put the onion, garlic, ginger and chili in a food processor and chop till very fine.
- Heat the oil in a frying pan over low heat and fry the onion mixture until softened but not browned.
- Add the cumin seeds and turmeric to the pan and stir for 1 minute.
- Mix in the cabbage, stirring thoroughly until all leaves are coated in the yellow paste.
- Add the salt, pepper, ground cumin, coriander, chili powder and black mustard seeds.
- Stir to coat the cabbage, then cook for 10 minutes with the pan partially covered with lid, stirring occasionally until cabbage is soft.
- If the cabbage becomes too dry and start sticking to the pan, add 1 to 2 tablespoons of water.
- Stir in the butter and adjust seasoning with salt if required.
- Serve hot.