Punjabi Kobi

This is the recipe I had at my friend's place many moons ago. I gave it  this name "Punjabi Kobi". I tried to recreate the recipe by a dash of this and a smidgen of that. So I am not claiming its authenticity. The subzi has a distinct flavor of ajwain seeds. If you are not fond of that spicy flavor, skip it or use just cumin seeds.

Punjabi Kobi

Cabbage Punjabi way

Ingredients

1 small head of cabbage, chopped

2 medium potatoes, peeled & chopped

1 small onion, chopped

1" ginger, peeled & grated

1 tsp Punjabi garam masala

1/2 tsp mild chili powder

1/4 tsp amchoor powder

salt to taste

Tempering

1 1/2 tbsp oil

1/4 tsp ajwain/owa/ajmo/ajowan

1/2 tsp turmeric powder

1/2 tsp asafoetida

1 red chili, halved or 1 green chili, slit

Garnish

1 tbsp chopped cilantro or coriander leaves

Method

1. Heat oil in a nonstick kadai or wok. Add all the ingredients for tempering.

2. As they sizzle, add onion & ginger. Saute till onion is soft.

3. Now, add potatoes and stir fry till they are half-cooked.

4. Add shredded cabbage, chili powder, garam masala. Stir fry till potatoes are fully cooked.

5. Add salt and amchoor powder.

6. Garnish with chopped cilantro.

Note -

1. Make sure that potatoes are half-cooked before adding cabbage. Otherwise, cabbage will cook quickly and potatoes will remain uncooked.

2. Since it is a stir-fry recipe i.e. water is not added for cooking, more oil is required. I use nonstick kadai/wok to use less oil.