|
Ingredients
|
Quantity
|
|
Shredded cabbage
|
1 quart
|
|
Onions – sliced
|
2
|
|
Fenugreek seeds
|
5
|
|
Cumin seeds
|
½ tsp
|
|
Brown mustard seeds
|
¼ tsp
|
|
Fennel seeds
|
½ tsp
|
|
Garlic cloves
|
2
|
|
½” fresh ginger
|
1 piece
|
|
Canned or ripe tomato
|
1
|
|
Turmeric
|
½ tsp
|
|
Fresh hot green chilly
|
1
|
|
Salt
|
1 ¾ tsp
|
|
Ground garam masala
|
1 tsp
|
|
Lemon juice
|
1 tbsp
|
|
Cooked basmati rice
|
4 cups
|
Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and
fennel seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color
changes. Add onions and saute over medium heat 3 minutes, until lightly
browned. Add shredded cabbage, stir and cook a few minutes to release juices.
Place ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to
cabbage. Cover and cook over low heat until cabbage is very tender. Add lemon
juice and salt. Cook 5 minutes. Add garam masala and serve over rice.
