Ingredients
4
4 servings
- •2 tablespoons canola oil
- •1 teaspoon cumin seeds
- •1 teaspoon mustard seed
- •1 tablespoon ground coriander
- •0.5 teaspoon ground turmeric
- •0.5 teaspoon red chile powder
- •0.5 head cabbage, sliced
- •2 potatoes, chopped
- •1 tablespoon ginger-garlic paste
- •1 teaspoon salt
- •0.5 cup water, or as needed
- •0.25 cup chopped fresh cilantro, or to taste
Instructions
- Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
- Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.
Nutritional Facts
Per 4 servings
- Calories: 204
- Carbohydrate: 29g
- Fat: 8g
- Fiber: 7g
- Protein: 5g
- Sugar: 6g
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