A Botswanan cabbage curry with mint rice
Botswanan cabbage curry, a very simple mildly spiced dish- recipe source
Ingredients
1 tomato, chopped
1/2 onion, sliced
1 tsp ground ginger
1 tbsp dried oregano, crumbled
1 tsp thyme
1 tsp dried Kashmiri chillie, crumbled
1/2 onion, sliced
1 tsp ground ginger
1 tbsp dried oregano, crumbled
1 tsp thyme
1 tsp dried Kashmiri chillie, crumbled
1 small white cabbage, shredded (this I would say about 2- 21/2 cups of shredded cabbage)
Olive oil
salt and pepper to taste
Method
Add the oil to a pan and when hot use to fry the tomato and onion for about 5 minutes. Add the herbs and stir to combine then add the cabbage. Stir to mix then reduce the heat and cook, partially covered, until the cabbage is soft (stir occasionally). The cabbage should be completely soft when done but will not have colored at all.
Mint rice, source here
Ingredients
1 large onion, finely sliced
1 tbsp oil
1/2 tsp shahjeera
1 tsp ginger garlic paste
whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise)- I ground these coarsely after roasting them for a few minutes on dry heat
salt to taste
1 1/2 cups cooked brown rice
Make a paste
1 cup chopped pudina and cilantro leaves, packed
3 green chillis
2 tbsps grated coconut
Method
Heat oil in a pan, add shahjeera and bay leaf and saute for a few seconds. Add the sliced onions and saute for 4 mts. Add the ginger garlic paste, the coarsely ground spices and pudina-cilantro paste. Saute for another 5 mins or so.
Add the cooked rice and saute it till everything is combined
Serve hot with raita, papad or any curry of your choice.
Judgement
I made everything super-spicy, but despite that I loved the flavors in the cabbage curry. The mint rice was tasty but I should have cooked the rice along with the mixture or at least used basmati instead of brown rice (made it all the more wetter!).
Mint rice, source here
Ingredients
1 large onion, finely sliced
1 tbsp oil
1/2 tsp shahjeera
1 tsp ginger garlic paste
whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise)- I ground these coarsely after roasting them for a few minutes on dry heat
salt to taste
1 1/2 cups cooked brown rice
Make a paste
1 cup chopped pudina and cilantro leaves, packed
3 green chillis
2 tbsps grated coconut
Method
Heat oil in a pan, add shahjeera and bay leaf and saute for a few seconds. Add the sliced onions and saute for 4 mts. Add the ginger garlic paste, the coarsely ground spices and pudina-cilantro paste. Saute for another 5 mins or so.
Add the cooked rice and saute it till everything is combined
Serve hot with raita, papad or any curry of your choice.
Judgement
I made everything super-spicy, but despite that I loved the flavors in the cabbage curry. The mint rice was tasty but I should have cooked the rice along with the mixture or at least used basmati instead of brown rice (made it all the more wetter!).
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