It was a weekend and I had nothing to do except cook. Opened the fridge and saw an entire cabbage sitting there. Its very difficult to cook for one and I really hate that. This cabbage made me feel lonely because whatever I make, its going to be extra, and eventually will go to waste. I sighed and took it out, and then rummaged through my potato-onion-garlic basket kept in the kitchen. Most of the potatoes had small shoots coming out of it, a sign that it has spent one too may days in the kitchen, waiting to be cooked. Without thinking much, I chopped up the cabbage, peeled and halved the potatoes and dunked both into my pressure cooker.
Thus was born the idea behind this lip-smacking (?) aloo-cabbage gravy that’s ridiculously simple and satisfies (phew!) all of Sra’s conditions to qualify for her event.
Aloo-Cabbage ‘Grindless’ Curry
What I Used:
Potatoes – 3
Cabbage – 200gm
Onion – 1
Tamarind paste – 1 tbsp
Garlic paste – 2 tsp
Coriander powder – 3 tsp
Jeera – 1 tsp
Turmeric – 1/2 tsp
Curry leaves – 1 strand
Mustard seeds – for tempering
Salt – to taste
Oil – 2 tbsp
Utentils I Used:
5 litres pressure cooker – 1
Thick bottomed aluminium kadai – 1
Wooden spoon to mix – 1
Serving bowl, so that the picture looks nice – 1
Small spoons to measure the ingredients during cooking – 2
Total cooking time : Not more than 30 mins
How I Made It:
1. Pressure cook the chopped cabbage and the halved, peeled potatoes for one whistle. You can coarsely chop the cabbage and save time that way.
2. Mash half of the potatoes and some of the cabbage to form a thick gravy around the other pieces.
3. Heat oil in the kadai, add mustard seeds and then fry onions till they become transparent.
4. Add the garlic paste, coriander, jeera, turmeric and curry leaves and fry for another 3 mins.
5. Add the aloo-cabbage mix to this and some water if its too thick.
6. When the gravy begins to boil, add the tamarind paste, mix well, adjust salt and remove from fire.
I had the aloo cabbage curry with rice, but that same night, I realised it goes well with roties and chappathis as well.
This one is quick, Nags. Pressure cooker does more than cooking rice.
Wow what a unusual dish. Never had cabbage like this, just as thoran.
Nags so are you enjoying your holiday with your parnets
Nice one Nags.Never cooked cabbage this way. I also managed to come up with something atlast. Just posted it in my blog.
WHat a neat idea Nags… gravy looks great and i love the addition of tamarind.
WHat a neat idea Nags… gravy looks great and i love the addition of tamarind.
Hey that’s a neat curry Nags, simple and yummy looking…good entry! 🙂
This is one quick ,delightful gravy, and hope to see something chocolatey next!,waiting for ur participation!
I second Rachel..:)..
but girl!, I think the Tamil style koottus and our erisseris should work fine for the event too..:)
I am sure you MAKE THIS GREAT CURRY GO with any main food! :D…right?
Simple and lovely shots! 🙂
My thinking cap is just refusing to think something up for this event 🙁
Love the way you listed out the utensils used 😀
What a groovy idea and looks lovely too.