Monday, March 12, 2012

Aloo Patta Gobhi - Potato and Cabbage Stir Fry

After almost 5 years of receiving my veggies in a farm box, there are still times when I think..."Really, more __________ (ubiquitous veggie of the season)?"  But eternally thankful for the opportunity to have easy access to food harvested only 45 miles away, I have learned to deal with it and find new ways to make ____________.  After getting two heads of cabbage within a 2-3 week period, I knew that the obvious coleslaw wasn't going to work more than one night and due to several rounds of the "Cabbage Soup Diet" in the 80s I can't stand cabbage in soup (especially the smell!!).

So wracking my brain to get inspiration, I picked up the newsletter that comes in our box.  It had a cabbage and potato fry recipe with several spices.  Remembering my Indian cooking lessson, I decided to find an authentic Indian recipe.  My search led me to this blog and then I added my spin to it.  I had freshly dug potatoes, so that was one ingredient down.  There were also spring onions and cilantro in my box so I made a quick herb raita to accompany the dish.  Not being a fan of carb upon carb, we didn't do rice, but you certainly could to stretch this recipe.  The blogger from whom I borrowed the recipe also adds frozen peas (which I would have totally done if I'd had them.)  And with pea season approaching, the fresh version would be even better.

Not a curry fan? Don't write this recipe off!  It uses whole spices (If you don't have them, I'll give you subs.)

CWYG Items

Seasonal Veggies - cabbage, onions, potatoes, cilantro, spring onions

The List Items - butter, bay leaves, yogurt, salt, garlic, coconut

Aloo Patta Gobhi
1/2 head cabbage, thinly sliced  to make 3 cups
1 1/2 lbs fingerling potatoes (any young potato will work, just not russets)
1 onion, chopped
2 tbsps butter (coconut or olive oil are fine, too.)
2 tsps cumin seeds (or 1 tsp ground cumin)
2 tsps brown mustard seeds (these mainly provide crunch, use a little mustard powder for the faint flavor if you want)
2 bay leaves
1 tsp turmeric (if you have curry powder and not turmeric, use it here.)
1/4 cup unsweetened and toasted coconut
sea salt and lemon juice to taste
Herb Raita, recipes follows

Heat the butter in a skillet until melted and bubbly.  Add the seeds and cook until they pop them add the onion.  Cook until it turns golden then add the fingerlings, bay leaves, turmeric and a teaspoon of salt. 

When the potatoes have begun to soften a bit, add the cabbage and another sprinkle of salt.  Stir fry until the cabbage wilts a little. 

Add the toasted coconut then squeeze a half a lemon or lime over it.  Taste and see if there is a balance in the spices, sweetness and saltiness.  If not then adjust with salt, lemon and/or spices if necessary.

Serve with the Herb Raita.

Herb Raita
1 cup plain yogurt
1/4 cup each chopped cilantro and green onion
1 clove garlic, minced finely
juice of 1 lemon
salt to taste

Mix the yogurt, herbs, garlic and half of the lemon juice.  Add 1 teaspoon of salt then taste.  Add more lemon and salt to make it taste good for you.

Print Page Copyright 2011 Christi Flaherty, Cook What You've Got

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