Patta gobi ki sabzi (Cabbage sautee)

Taking a break from curries, here is a simple cabbage subzi. I like cooking cabbage in South Indian style, it is so simple yet so delicious. A great break from north indian spices to indulge in the aroma of coconut and curry leaves.

 

Ingredients:

 

Cabbage - 4 cups finely chopped

1/4 Red onion- finely chopped

Oil - 1 tbsp.

Mustard seeds (Rai) – 1 tsp

Asafoetida (Hing) – 1 pinch

Turmeric (Haldi) – ¼ tsp

Curry leaves - 1 sprig

1 inch Ginger – grated

Red chili [whole] – 1 or 2, to taste

Green chili – thinly sliced, to taste

Salt - to taste

Fresh shredded coconut or coconut powder – 2 tsp

 

Method:

   

1. Heat oil in a pan on medium flame.
2. Add Mustard Seeds and let them sputter.
3. Add Asafoetida, Turmeric, Red Chili, Curry Leaves and Green Chili.
4. Add onion and sautee for 2 minutes.
5. Add Cabbage and salt and mix well.
6. Cover and cook for about 4-5 min on low-medium flame.
7. Uncover and cook for a minute to dry any liquid.
8. Turn off the burner, add coconut and grated ginger, mix well.  

Notes: Coconut should always be added after turning off the flame, it does not need any cooking.
Also adding ginger in the last step gives lot of aroma and retains the juices from ginger.

 

  

Palak Paneer (Spinach and cottage cheese curry)

This curry is one of my hubby's favorites! Also the credit goes to this recipe for creating a curry base.
Since I do not use any store brought spice mix for this curry, it was very difficult to bring out the flavors in spinach. Finally I succeeded by using the curry base.

Serves 4-
Ingredients

3 cups of spinach leaves
8 ounce paneer cut in desired shape (I cut in thin triangle shapes)
2 teaspoon besan (chickpea flour)
2 tablespoon curry base
1 teaspoon jeera (cumin)
1 inch dalchini (cinnamon stick )
1 teaspoon turmeric
2 tablespoon oil
2 teaspoon kasuri methi (Dried fenugreek leaves-optional)
2 green chillies (optional)
salt to taste

Method:

1. Wash spinach and boil in a cup of water. 
2. Once completely cooled, blend in a coarse paste. 1-2 quick pulses should be enough. Do not over blend.
3. Heat oil in a flat bottomed pan on medium flame.
4. Now add cumin, cinnamon stick, green chilies and spinach paste.
5. Let it simmer for 2-3 minutes, add some water for the right consistency.
6. Mix chickpea flour in a small bowl with little cold water. Add this in the simmering spinach.
7. Let the chickpea flour cook for another 2-3 minutes and add curry base.
8. Simmer for another 3-4 minutes on low flame.
9. Add paneer triangles, salt and stop the burner.
10. Your hot and satisfying palak paneer is ready, garnish with grated paneer.

Notes: As mentioned in previous recipes keep the flame low while simmering the curry. Nothing can beat slow cooking for combining the flavors together.

I usually cut the pieces in small triangles as consistently as possible