Yield: 4 servings
|¼ cup||Vegetable oil|
|½ teaspoon||Cumin seeds|
|¼ teaspoon||Black onion seeds|
|¼ teaspoon||Black mustard seeds|
|¼ teaspoon||Fenugreek seeds|
|6 mediums||Potatoes, diced|
|1 cup||Tomatoes, crushed|
|3 cups||Frozen mixed vegetables|
|2 cups||Cabbage, thinly sliced|
Heat oil & salt in large pot. Stir in cumin seeds, onion seeds, mustard seeds & fenugreek. Once seeds start popping, add potato cubes in a sinlge layer & cook, stirring, for two minutes. Cover & cook on low heat for 5 minutes. Stir in turmeric & cayeene. Cook another 2 minutes then stir in tomatoes (if you want a hotter curry, increase the spices).
Top with a layer of frozen vegetables & then the cabbage. Cover & simmer over a low heat until vegetables begin to release a little liquid. Stir the mixture to combine the vegetables. Cook until the potatoes are tender, about 45 minutes. Add a little more liquid if needed.
Serve with rice & chapatis.
From: Chef Baber Khan at Raja Sahib Restaurant, Toronto, printed in "Starweek" Magazine, The Saturday Star, April, 1995.
Submitted By MARK SATTERLY On 05-05-95