Cabbage Aloo

Name: How to cook Cabbage Aloo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Cabbage Aloo

#cookpadindia #veg #ramadanrecipe #suhoor This is yet another yummy Veg dish made in my home for Suhoor. Ramadan has started and so does the fasts. And this delicious preparation is the best option for Suhoor either with Rice or Rotis. I had previously shred a dish with Eggs as well. But this one is entirely a Veg variation. It's simple yet absolutely filling. Goes well with both Phulkas and Parathas apart from the South Indian staple Rice of course. With just a few ingredients, it's absolutely done in no time at all. It would taste just as delicious without Potatoes too but addition of them makes the dish absolutely delicious and perfect. All in all, a likeable dish by all including the children. That's why Potatoes are a must in this otherwise it would not be liked by kids. To make them eat Cabbage without a fuss, this is the easy way out.

Ingredient

Food ration :

5-6 servings

Cooking time :

25-30 minutes

medium shredded Cabbage

medium sized cubed Potatoes

1 tsp

Salt

1 tsp

Ginger garlic paste

medium sized chopped Onions

5-6

slit Green Chillies

3-4 tbsp

Oil

small bunch chopped Coriander Leaves

1/2 tsp

Turmeric powder

1/2 tsp

Red Chilli powder

1/2 tsp

Cumin powder roasted

1 tsp

Coriander powder roasted

1 tsp

Black Mustard Seeds

2-3

Curd Chillies or

2-3

Dry Red Chillies

Cooking instructions

* Step 1

In a pan, heat oil and add the ginger-garlic paste, and Green Chillies. Saute for a minute and add the rest of the spices. Now add the sliced Onions. Saute until translucent. Next add cubed Potatoes. Cook until soft and done. Saute for about 10-12 minutes. Also don't forget to add half of the chopped Coriander Leaves too. Add half a cup of water too for the easy cooking of Potatoes.

* Step 2

After cooking for about 10 minutes, add the grated Cabbage. Cover and cook until done on a low heat.

* Step 3

Saute until the Oil starts separating. Garnish with lots of chopped Coriander Leaves. Serve hot as a side dish to your favourite meal. This is a lovely combination and tastes yum with both Rice and Rotis. Yum!