It was a weekend and I had nothing to do except cook. Opened the fridge and saw an entire cabbage sitting there. Its very difficult to cook for one and I really hate that. This cabbage made me feel lonely because whatever I make, its going to be extra, and eventually will go to waste. I sighed and took it out, and then rummaged through my potato-onion-garlic basket kept in the kitchen. Most of the potatoes had small shoots coming out of it, a sign that it has spent one too may days in the kitchen, waiting to be cooked. Without thinking much, I chopped up the cabbage, peeled and halved the potatoes and dunked both into my pressure cooker.
Thus was born the idea behind this lip-smacking (?) aloo-cabbage gravy that’s ridiculously simple and satisfies (phew!) all of Sra’s conditions to qualify for her event.
Aloo-Cabbage ‘Grindless’ Curry
What I Used:
Potatoes – 3
Cabbage – 200gm
Onion – 1
Tamarind paste – 1 tbsp
Garlic paste – 2 tsp
Coriander powder – 3 tsp
Jeera – 1 tsp
Turmeric – 1/2 tsp
Curry leaves – 1 strand
Mustard seeds – for tempering
Salt – to taste
Oil – 2 tbsp
Utentils I Used:
5 litres pressure cooker – 1
Thick bottomed aluminium kadai – 1
Wooden spoon to mix – 1
Serving bowl, so that the picture looks nice – 1
Small spoons to measure the ingredients during cooking – 2
Total cooking time : Not more than 30 mins
How I Made It:
1. Pressure cook the chopped cabbage and the halved, peeled potatoes for one whistle. You can coarsely chop the cabbage and save time that way.
2. Mash half of the potatoes and some of the cabbage to form a thick gravy around the other pieces.
3. Heat oil in the kadai, add mustard seeds and then fry onions till they become transparent.
4. Add the garlic paste, coriander, jeera, turmeric and curry leaves and fry for another 3 mins.
5. Add the aloo-cabbage mix to this and some water if its too thick.
6. When the gravy begins to boil, add the tamarind paste, mix well, adjust salt and remove from fire.
I had the aloo cabbage curry with rice, but that same night, I realised it goes well with roties and chappathis as well.
whoops! added the red chillies to the recipe now. thanks tumtum 🙂
Why Red/Green Chlly missing in this recipe?
thank you for the simple and quick recipe… i finally found a new way to cook cabbage 🙂
Nags, thanks for the entry. Very interesting in that cabbage too forms a good part of the gravy – my friends in Coonoor made this for me one cold night, and we ate it with chapathis, very tasty and filling! And it was done in a jiffy as they used a pressure cooker! Nice memory it’s brought back!
dear nags,
first your page wouldn’t load, then it took me forever to scroll down, then the comments box wouldn’t open. this is my third attempt. whay is this happening?
Thats one awesome looking ‘grindless’ gravy nags..:D
~ Siri
Hey Nags – I did go thru Sra’s event, n it was quite interesting. I even have an entry posted on my blog, n like you, I too have used potatoes to thicken the gravy!!! I didnt add cabbage though – I guess there are very few ings that can thicken the gravy like potatoes do!!!
Just perfect for the event!!! Am yet to cook for the event. I hope I can make it…
Nice and perfect entry for the event Nags:))
looks great nags..i love any watery curry that is tangy..the tamarind would have tied the dish together…