Karahi Shredded Cabbage with Cumin recipe
information
This cabbage is only lightly spiced and makes a good accompaniment to most other Balti dishes.
Unlike many parts of the Indian subcontinent, Pakistan � whence Balti recipes come � is generally a meat-eating nation. Vegetable dishes are, therefore, usually cooked as side dishes, rather than as a main dish, much in the way they are in the West. Consequently, this delicious, slightly spicy treatment of cabbage would go as well with a traditional western roast as it would with a Balti curry or stir-fry.
ingredients
15 ml (1 tbsp) corn oil
50 g (2 oz) butter
2.5 ml (1/2 tsp) crushed coriander seeds
2.5 ml (1/2 tsp) white cumin seeds
6 dried red chillies
1 small Savoy cabbage, shredded
12 mangetouts
3 fresh red chillies, seeded and sliced
12 baby sweetcorn
salt
25 g (1 oz) flaked almonds, toasted and 15 ml (1 tbsp) chopped fresh coriander, to garnish
50 g (2 oz) butter
2.5 ml (1/2 tsp) crushed coriander seeds
2.5 ml (1/2 tsp) white cumin seeds
6 dried red chillies
1 small Savoy cabbage, shredded
12 mangetouts
3 fresh red chillies, seeded and sliced
12 baby sweetcorn
salt
25 g (1 oz) flaked almonds, toasted and 15 ml (1 tbsp) chopped fresh coriander, to garnish
method
1. Heat the oil and butter in a 1 preheated wok and, when the butter has melted, add the crushed coriander seeds, cumin seeds and dried red chillies.
2. Add the shredded cabbage and mangetouts to the wok and stir-fry for about 5 minutes.
3. Add the fresh red chillies, baby sweetcorn and salt and stir-fry for a further 3 minutes.
4. Garnish the cabbage with toasted almonds and fresh coriander and serve hot.
2. Add the shredded cabbage and mangetouts to the wok and stir-fry for about 5 minutes.
3. Add the fresh red chillies, baby sweetcorn and salt and stir-fry for a further 3 minutes.
4. Garnish the cabbage with toasted almonds and fresh coriander and serve hot.
serving amount
serves 4
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