STIR-FRIED CABBAGE WITH SPINACH AND RED POTATOES

Stir-Fried Cabbage with Spinach and Red Potatoes image

Number Of Ingredients 13

4 small red potatoes (or any kind)
3 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground fenugreek seeds
1/4 teaspoon ground turmeric
1 head small green cabbage (about 1 1/4 pounds), finely shredded
1 bunch fresh spinach (8 to 10 ounces), trimmed, washed and finely chopped
1 cup finely chopped fresh cilantro, including soft stems
1 teaspoon salt, or to taste
8 to 10 cherry tomatoes, halved

Steps:

1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then cut into 1/2 inch pieces. Do not peel. Meanwhile, prepare the chaat masala.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and green chili pepper they should sizzle upon contact with the hot oil. Quickly add the coriander, cumin, fenugreek, and turmeric, then add the cabbage, spinach, cilantro, and salt. Cook over medium-high heat, stirring, until lightly golden, about 5 minutes. Transfer to a serving dish.3. Add the potatoes and the remaining 1 tablespoon of the oil to the wok and cook about 2 minutes. Add the tomatoes and cook, stirring, until slightly softened, about 2 minutes.4. Add the tomatoes to the cabbage and lightly mix them in. Sprinkle the chaat masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves