Cabbage and Potato Curry

Clockwise, rice, sour chickpeas (khatte chhole), papadum, cabbage and potato curry

I made this Pakistani curry for the first time last May, I remember choosing it because it used up staple vegetables. I really enjoyed it when we ate it then but I didn't make any notes and the recipe was a bit vague in places.

The version below is quite hot, you could easily use the same spice mix and increase the vegetables to make a more mild curry that feeds more people, just maintain the 2:2:1 ratio of cabbage, potatoes and tomatoes.

Bund Gobi Aur Aaloo
Serves 4-6
Adapted from Asian Spicy Recipes

400 g wedge of cabbage
400 g potatoes
200 g tomatoes
2 tbsp oil
1 medium onion
3 cm piece ginger
1 tsp chilli powder
1\2 tsp turmeric
1 tsp coriander seed, ground
1 tsp salt
1 tsp garam masala
2 tbsp fresh coriander, chopped
2 green chillies, chopped

Remove any tough cabbage leaves, shred the leaves and discard the tough core. Peel and cut the potatoes into a 1.5 cm dice. Roughly dice the tomatoes. Set the vegetables aside.

Heat the oil in a heavy bottomed pan. Peel and dice the onion, peel crush and chop the garlic. Add the onion and garlic to the hot oil and sauté until soft or about 5 minutes. Add the chilli powder, turmeric, coriander, and salt and cook for a further 3 minutes stirring frequently, add a little water if the mixture sticks.

Add the diced tomatoes to the pan and fry the mixture until the tomatoes are reduced to a pulp and the oil begins to separate from the mix. Add the cabbage and potatoes and stir to cover them with the aromatic tomato mixture. Reduce the heat and cover the pan, allow to cook for about 20-30 minutes or until the potatoes are soft and the curry looks quite dry

Add garam masala, fresh coriander and green chillies and serve.