Potato Cabbage VegetableImage Credit source: foodiefromckp

Many vegetables that come in the winter season are repeated at least twice a week. One of these is potato-cabbage curry. Actually, people eat this vegetable with roti as well as rice, because even if it is prepared without gravy, it is quite juicy. If you are a potato-cabbage lover, then you must try this unique potato-cabbage dish prepared here. After this you will become even more fan of this vegetable. If you prepare and feed those people who do not like this vegetable, they will also start eating potatoes and cabbage.

In this article, we are going to know the unique recipe of potato-cabbage vegetable, which has been told by Chef Bhupendra Singh Rawat. He has given step by step methods, in which the cabbage does not release any water at all, due to which the spices get coated perfectly on the vegetable and this is the secret of its taste. So let's see the recipe.

Ingredients for making vegetables

You will need 5 cauliflowers, 1 tsp turmeric powder, 2 medium sized potatoes, 2 onions, 4-5 green chillies, 1 inch ginger, 10-12 cloves, 3 tbsp oil, 1 tsp cumin, 2 tomatoes, 2 tsp red chilli powder, 1 tsp coriander powder, 1-2 cups green coriander, 1-2 tsp garam masala. Salt as per taste.

How to prepare cabbage

To make this potato-cabbage curry, you first have to dry the cauliflower lightly and this is the only trick that makes this vegetable taste completely different. For this you have to first chop the cabbage. After this, dip it in water mixed with salt and turmeric. After at least 10 to 15 minutes, take out the cabbage from the water and then keep it aside to dry. This cabbage takes at least 5 to 7 days to dry completely. Actually, traditionally old women used to dry cabbage in this way and then later use it in making vegetables.

How to make potato-cabbage?

• First of all, soak the cabbage that you have dried in water, this will remove the slight dust present in it and it will become slightly soft.
• Peel the potatoes and cut them lengthwise. Now heat oil in a pan, add chopped potatoes and fry until golden.
• Squeeze the cabbage kept in water with your hands and then fry it in oil. When it becomes light golden, take it out in a plate.
• Now add oil as per requirement in the pan and add cumin seeds and fry. After the cumin seeds are roasted, add finely chopped garlic to it.

• After frying the garlic till light golden, add finely chopped onion to it. Cook it till it becomes lightly caramelised.
• After the onion is cooked, you have to add chopped green chillies. Also add finely chopped or ground ginger. Fry it lightly.
• After all the things are roasted, you have to add chopped tomatoes and also add salt. After covering it, keep it for 5-6 minutes, so that the tomatoes will melt completely.
• Crush the tomatoes well. Add turmeric powder, red chilli powder, coriander powder, mix it and add very little water.
• When all the spices are roasted well and start releasing oil, add fried cauliflower and mix the spices with a ladle.
• You have to cover the vegetable and cook it for at least 10 minutes. At this stage the water has dried up a lot and the vegetables also become soft.
• Now you have to add finely chopped coriander to the vegetable and also add garam masala. In this way your potato-cabbage curry will be ready.

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tastes amazing

By preparing vegetables in this way you can definitely get Dhaba style taste. Whereas cabbage can be dried and stored and when winter is over, you can enjoy it. If you want to prepare and eat this type of vegetable immediately, then you can use air fryer to dry the cabbage.