Cabbage and potato is a very traditional Gujarati curry eaten in most Indian homes. It’s quick and easy to make and uses the least amount of spices. My mum used to make it with fresh tomatoes but I used pasatta.
1. Shred the cabbage using a V slicer and peel and slice the potatoes into juliennes. Cut the sweet thai chillies into slices. Peel the onions but leave them whole.
2. Heat the oil in a saucepan and add the mustard seeds. Once they stop popping, add in the cabbage leaves, potatoes, onions and the thai sweet chillies. Also add the salt, turmeric, chili powder and the dhana jiru. Cover and allow to cook for 7-8 minutes. The green cabbage does not contain as much moisture and the curry remains fairly dry and cooks almost like a stir fry.
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