Side Pannel
Kobi-Batata Shaak
Kobi-Batata Shaak
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Vegetables
Ingredients List
- 1 tb Vegetable oil
- 2 ts Cumin or mustard seeds
- 2 1/2 c Potatoes
- -- cut into 3/4-inch pieces
- 1 c Shredded green cabbage
- -- or up to twice as much
- 1/2 ts Cumin powder
- 1 1/2 ts Coriander powder
- 1/2 ts Turmeric powder
- 1/2 ts Red chili powder
- 2 tb Fresh cilantro, chopped
- 3/4 ts Lemon juice
- 1/4 c Tomatoes, chopped
Directions
Heat oil in a large skillet over medium heat. Add cumin or mustard seeds.
Cook until seeds turn golden brown (for cumin) or gray (for mustard) and
release their aroma, about 1 minute. Seeds will "pop" as they cook. Watch
seeds closely to be sure they don't overcook.
Add potatoes into the skillet. Reduce heat to medium-low, cover and
continue cooking for 15 minutes. Stir occasionally to prevent the potato
mixture from sticking to skillet.
Add cabbage and continue cooking until vegetables are semi-tender. Add
spices and stir to evenly coat vegetables. Cook until vegetables are
tender, about 10 minutes. Stir in cilantro, lemon juice and tomatoes and
serve immediately.
Makes 2 to 3 servings
Calories per serving: 154 Grams of fat: 5 % Fat calories: 29 Cholesterol: 0
mg Grams of Fiber: 2.5
Cook until seeds turn golden brown (for cumin) or gray (for mustard) and
release their aroma, about 1 minute. Seeds will "pop" as they cook. Watch
seeds closely to be sure they don't overcook.
Add potatoes into the skillet. Reduce heat to medium-low, cover and
continue cooking for 15 minutes. Stir occasionally to prevent the potato
mixture from sticking to skillet.
Add cabbage and continue cooking until vegetables are semi-tender. Add
spices and stir to evenly coat vegetables. Cook until vegetables are
tender, about 10 minutes. Stir in cilantro, lemon juice and tomatoes and
serve immediately.
Makes 2 to 3 servings
Calories per serving: 154 Grams of fat: 5 % Fat calories: 29 Cholesterol: 0
mg Grams of Fiber: 2.5
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