Savoy cabbage, black kale and potato subji
Servings: 4 or 6
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 3 tbsp rapeseed oil
- 15 fresh curry leaves
- 1 tsp black mustard seeds
- 1 large brown onion, halved and thinly sliced
- 800g baby new potatoes, quartered
- 200g savoy cabbage, finely shredded
- 200g black kale, finely shredded
- 1 1/4 tsp salt
- 1/2 tsp chilli powder
- 3/4 tsp ground turmeric
- Lightly grind the coriander and cumin seeds with a pestle and mortar.
- Put the oil into a large lidded frying pan over a medium heat and, when hot, add the curry leaves and the mustard seeds. when they crackle, add the onion. Cook for around 10 minutes, until golden and sweet, stirring occasionally.
- Add the crushed coriander and cumin, followed by the potatoes. Cook for 10 minutes, turning avery now and then until crispy. Add a couple of tablespoons of water, cover with the lid and cook for a further 5 minutes until the potatoes are tender and no lonfer resist the point of a knife.
- Finally, add the shredded cabbage and black kale to the pan with a couple of tablespoons of water and stir-fry for 3 minutes. Add the salt, chilli and turmeric, mix well, cover with the lid, reduce the heat to low and cook for another 4 minutes, or until the cabbage and black kale have wilted.
- Serve with fiery pickle, hot chapattis and a dollop of yoghurt, or alonside dal and rice.