This is a recipe that I learnt and modified slightly from Anjum Anand, a famous Indian chef in the U.K. Its simple to make but has lots of flavour.
The main seasoning here is panch phoran - a five spice mix of mustard, nigella, fennel, cumin and fenugreek seeds. If you go to any indian store, you should find a ready packet of the panch phoran mix. If not, I've given you some substitute ingredients and quantities you can use..
Ingredients:
1/2 head of Cabbage
1 onion chopped fine 1 1/2 tsps of panch phoran ( the indian whole five spice mix, mentioned above) 1 green chilli roughly chopped salt or cube to taste pepper to taste Note: If you do not have access to panchphoran, you can substitute with the following:
1 tsp whole mustard seeds
1/2 tsp nigella seeds
1/2 tsp whole fennel seeds (badishep)
1/2 tsp whole cumin seeds 1/4 tsp whole methi seeds (fenugreek) 1/2 tsp of coriander seeds (optional). This is not part of the panch phoran, but you can add it to give it another boost of flavour.
Method:
Shred or finely chop the cabbage. If you have a large cabbage, half of it will suffice. You can store the remaining half, cling wrapped in the fridge for later. Heat oil in a casserole, when hot, add in your whole spices.
When you can smell their lovely aroma, taking care not to keep the heat too high or else the spices will burn, add in the onions, salt or cube if you are using, and the chilli.
When the onions are transluscent, add in the cabbage and give it a good stir. Cover and cook for about 10-15 mins till the cabbage is tender. Season with freshly ground pepper and serve. Alternatively, store in an airtight container in the fridge. Can last easily for a couple of days.
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