1 inch by 1 1/2 a piece of ginger (adrak), chopped
1 medium tomato (tamatar)
1/2 tsp turmeric (haldi)
1 green chily (hari mirch), thinly sliced
3/4 tsp salt (namak)
1 tsp garam masala
1 tblsp lemon juice
Instructions
Cut the cabbage (patta gobhi) into thin long strips.
Peel 2 onions and chop them lengthwise. Chop the remaining
half coarsely.
Heat 6 tablspoon of oil in a pan and then add the cumin seeds,
mustard seeds, fennel seeds and the fenugreek.
When the seeds sputter add the onions chopped lengthwise.
Keep stiring the onions for 1-2 minutes.
Now add the shredded cabbage, stir in properly and put the lid
on the pan and let the cabbage cook for 15 - 20 minutes on low
flame stirring occassionally.
In the mean while, make a paste of the chopped onion, ginger,
garlic, and tomato in a blender.
Take the remaining oil in another pan and add the paste,
turmeric, chilly and keep frying stirring all the while for 5 - 6
minutes.
If the mixture starts to stick to the bottom of the pan then
sprinkle 1 teaspoon of water occasionally.
When this mixture is ready add the cooked cabbage, salt, garam
masala and lemon juice and let it cook for 5 minutes.
Serve hot with roti or parantha.
Originally Submitted
4/20/2012
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