kala chana

KALA CHANA

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

Kurkurit bhendi

Kurkurit Bhendi - Maharashtrian/Goan style crisy Okra

Vangyacha Bharit

Maharashtrian Smoky Aubergine, Yoghurt and Red Onion Salad

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Masala Cauliflower and Spring Greens

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

butter-chicken-twitter

Leftover Turkey Makhani

Mung Daal

Chhilke Wali Mung Ki Daal - whole green mung bean daal

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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