RECIPES OF PAKISTAN

Bund Gobi Aur Aaloo  (Cabbage And Potato Curry)

Ingredients

1 medium

3 medium

1 medium

1/4 cup

1 inch piece

1 tsp

1/2 tsp

1 tsp

1 tsp

1 medium

1 tsp

2 tbsp

3

Bund gobi (cabbage)

Potatoes (peel and cut into small cubes)

Onions (Skin and chop roughly)

Oil

Ginger (crushed)

Chilli powder

Turmeric

Salt

Coriander powder

Tomatoes (chopped)

Garam masala

Fresh coriander (chopped)

Green chilies (chopped)

1. Trim the base of the stalk and remove tough outer leaves of cabbage
2. Quarter the cabbage and remove the thick centre stalk
3. Shred the cabbage evenly across the leaves
4. Wash in cold water and drain well
5. Heat oil in a large skillet and add onions and ginger, sauté until soft,  for about 3-5 minutes
6. Add chili powder, turmeric, salt, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan
7. Stir frequently and fry the mixture for about 3 minutes
8. Then add the tomatoes and still stirring frequently, fry the mixture for about 5-8 minutes, until tomatoes are reduced to a pulp
9. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan
10. Keep frying until oil begins to separate
11. Add cabbage and potatoes and mix well
12. Reduce heat to low, cover and allow to cook for about 15 minutes or until potatoes are tender and all the moisture had dried up (No need to add water, as cabbage releases its own water, add little water if the potatoes are still hard and cook a little longer)
13. Add garam masala, coriander leave and green chilies
14. Serve with plain boiled rice or nan or chapati roti