Bodhi Bites: Potato Cabbage Curry

Back in the days I lived in Ithaca, NY I frequented a little natural grocery store called the Oasis. I became very familiar and fond of the hot and cold menu options. One of my absolute favorites, and I looked forward to getting some each week, was the Potato Cabbage Curry.

It's not a "wet" saucy curry that you might think of where there's a gravy style sauce and it's served over rice. It's more of a dry curry. What I love about Indian cooking is the layering of spices and flavors. Both in the ground and in the whole seed form. It lends such complexity and fragrance to the final meal.

This dish is easy to prepare with ingredients you might have on hand. It makes an excellent side dish for both the starch and the veg. Or you could make this for meatless Mondays in about 45 minutes.

Ingredients:

1 Head cabbage, chopped
4 Yukon Gold Potatoes, large dice
1 Onion, diced
1 tomato or 1-1/2 Cup Cherry Tomatoes diced
1/4 Cup frozen Green Peas
1/4 Cup Water (if needed)
3 cloves Garlic, chopped
2 teaspoons Tomato Paste
1 heaping teaspoon whole Cumin seeds
3 tablespoons Canola Oil, separated
1 tablespoon Sugar
1-1/2 teaspoons Kosher Salt
1 teaspoon ground Cumin powder
1/2 teaspoon Turmeric
1/2 teaspoon Chili power

In a large skillet or saute pan, heat 2 tablespoons of the oil over medium heat until shimmering. Toss in the cumin seeds and cook until toasted and fragrant (2 min). Add the onion and continue to cook stirring occasionally until soft and starting to brown (5 min). Add in the garlic and continue stirring until fragrant (1 min).

Add in the remaining tablespoon of canola oil and the potatoes. Stir gently until the potatoes are partially cooked (5 min).

Add in the Turmeric, Cumin, Salt, Sugar, Chili Powder and stir until the spices bloom (1 min).

Add the tomatoes and tomato paste and enough water to enable scraping the brown bits off the bottom of the pan; that's the good stuff. Cook until the tomatoes soften (3 min).