Recipe

Sukhi Bhaji Dry Curry Of Cabbage And Potatoes Recipe

	Pieplate / All my dishes 10 months, 3 weeks ago Some years back, the Los Angeles Times challenged its entire food-writing staff to come up with a menu to feed 2 adults and 2 children for a day on $10. Charles Perry pulled this one out of the air. It is unusual and very very good. Prep:10m Cook:25m Servings:4	Pieplate
	indian easy cheap cheap side main delicious pretty

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Fans

juels

Ingredients

1 lb cabbage (½ head)

½ lb potatoes (2 large)

3 T peanut oil

½ onion, chopped fine

2 cloves garlic, minced

2 T minced ginger root

1 t curry powder

1 t salt (more or less, to taste)

juice of 1 lemon

Directions

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.

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Comments

juels 10 months, 3 weeks ago said:
Love the spices here, and the simplicity! Sounds like a winner to me!

ttaaccoo 6 months, 1 week ago said:
This looks sooo good!! ( I too love(d) the LA Times food section for eons! thank you for a very promising post!! 55555

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