Sukhi Bhaji Dry Curry of Cabbage and Potatoes
From nightkitchen 14 years ago
- 30 minutes to make
- Serves 2
Long ago, the LA Times asked its food writers to come up with menus to feed 4 people for $10 (OK, say $20 now). Charles Perry contributed this unusual and very pleasant dish.
Ingredients
- 1 lb cabbage (½ head) shopping list
- ½ lb potatoes (2 large) shopping list
- 3 T peanut oil shopping list
- ½ onion, chopped fine shopping list
- 2 cloves garlic, minced shopping list
- 2 T minced ginger root shopping list
- 1 t curry powder shopping list
- 1 t salt (more or less, to taste) shopping list
- juice of 1 lemon shopping list
How to make it
- Slice cabbage very fine and slice crosswise into 2” lengths
- Cut potatoes into ¼-inch dice and wash off starch in 2 changes of water.
- Heat oil in a heavy skillet over medium heat.
- Add onions and sauté until tender.
- Add potatoes and garlic and sauté until transparent, stirring frequently. This will take around 5 minutes.
- Add cabbage, curry powder, ginger and salt, and mix well.
- Cook uncovered, stirring occasionally, until cabbage and potatoes are thoroughly cooked and golden, about 20-25 minutes.
- Add lemon juice, stir once, and serve.
- 4 side servings or 2 main dish servings. Very good with yogurt on top.
People Who Like This Dish 4
- deet13 Somewhere, Florida
- cuzpat Sikeston, Mo
- mbeards2 Omaha, NE
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