FBD

Cabbage, Carrots & Potatoes

IndianChickenIntermediate15 minBy Northstar

Ingredients

Servings
4
  • 1 lb cabbage, shredded
  • 0.5 lb cooked potatoes, peeled and cubed
  • 0.5 lb carrots, shredded
  • 1 tsp mustard seeds
  • 1 tsp ground mustard
  • 1 tsp chilli powder
  • 1 tsp lemon juice
  • 1 tsp salt or to taste
  • 2 tbsp oil
  • 6 small onions, quartered
  • 6 small tomatoes, quartered
  • 6 cauliflower florets
  • 6 baby potatoes
  • 0.5 lb chickpeas
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp oil
  • 1 tsp salt or to taste

Instructions

  1. 1

    Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After 15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve. Mixed Vegetable Curry

  2. 2

    Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done. Mushroom Curry - 13 - I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in the supermarkets.

Tags

skillet30-minutes-indian