Friday, January 21, 2011

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

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

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

1 tbsp chopped cilantro or coriander leaves

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.


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