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:
- 500 g cabbage (any variety) cut into inch wide pieces
- 1-2 tsp Deccan Tiffin Vegetable Masala
- 4 tbsp cooking oil
- Salt to taste
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.