Egg curry

Egg Curry with fennel, nigella and fenugreek

ANDHRA FRIED PRAWNS

ROYYALA VEPUDU - ANDHRA FRIED PRAWNS

pan fried fish

Indian Street Food Style Tilapia

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

IMG_1358

Shami Kabab - lamb and chickpea kababs

pav bhaji instagram

Pav Bhaji

Vangyacha Bharit

Maharashtrian Smoky Aubergine, Yoghurt and Red Onion Salad

kala chana

KALA CHANA

Masala Cabbage

Bring your cabbage or Spring greens to life with this very simple recipe. Serve as a side in an Indian meal or with a roast dinner.

You will need:

Method:

Separate the chunks of cabbage so that the leaves are not stuck together.  Heat oil in a heavy bottomed pan. Add the Masala, stir for 2 seconds and immediately add the chopped cabbage to prevent the spices from burning. Add salt, stir and cover with a tight fitting lid. DO NOT ADD WATER. Cook slowly on a low flame stirring occasionally until the cabbage is cooked but not soggy.  Although how cooked you like your cabbage is down to individual tastes, I recommend that it is left al dente.   Serve.

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