KCB 5.15: Cabbage, Potato, and Yogurt with Anise
Cabbage, Potato, and Yogurt with Anise
The combination of yogurt, lemon juice, and brown sugar creates a delicious sweet-and-sour glaze for the vegetables. Serve with hot fluffy rice or a crusty bread, and a soup or dal.
• PREPARATION & COOKING TIME: 45 minutes
• YIELD: Enough for 4 to 6 persons
• YIELD: Enough for 4 to 6 persons
• 2 tablespoons (40 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 1 1/2 teaspoons (7 ml) anise seeds
• 1 small cabbage, cored and sliced very thin
• 1 teaspoon (5 ml) turmeric
• 1/2 teaspoon (2 ml) hot paprika or cayenne
• 6 medium potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 1 cup (250 ml) yogurt
• 1 tablespoon (20 ml) fresh lemon juice
• 2 teaspoons (10 ml) salt
• 1 tablespoon (20 ml) brown sugar
• 1 1/2 teaspoons (7 ml) cumin seeds
• 1 1/2 teaspoons (7 ml) anise seeds
• 1 small cabbage, cored and sliced very thin
• 1 teaspoon (5 ml) turmeric
• 1/2 teaspoon (2 ml) hot paprika or cayenne
• 6 medium potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 1 cup (250 ml) yogurt
• 1 tablespoon (20 ml) fresh lemon juice
• 2 teaspoons (10 ml) salt
• 1 tablespoon (20 ml) brown sugar
1. Heat the ghee or oil in a heavy 6-litre/quart non-stick saucepan over moderate heat. Saute the cumin and anise seeds until golden brown. Add the cabbage and stir-fry for about 2 minutes. Cover the pan and, reducing the heat, cook the cabbage until it shrinks.
2. Add the turmeric, paprika, and the potato cubes. Mix well and replace the lid. Cook, stirring occasionally until the potatoes are tender. (You may need to add a little water).
3. Remove the pan from the heat and fold in the yogurt, lemon juice, salt, and brown sugar. Stir to mix and serve hot.
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