In a heavy pan, steam the cabbage and potatoes over low heat until soft. (The cabbage contains enough liquid for steaming without adding water.) Once the vegetables are soft, add 1/2 teaspoon of the salt.
In a wok, heat the oil over medium heat. Add the garlic and saute until brown. Mix in the fenugreek seeds, coriander seeds, and chili pepper and roast well. Add the cabbage and potatoes and the remaining 1/2 teaspoon salt. Stir and simmer until the moisture evaporates.
Serve with chapatis and dal.
Wine Pairing(s)
Mommessin 'Grande Exception' Vosne-Romanee
Northstar Merlot
Estate Cellars Cabernet Sauvignon
Geyser Peak Reserve Cabernet Sauvignon
M. Marengo 'Brunate' Barolo
Mirassou Merlot
L & H Cellars Merlot
Meilen Liebfraumilch Rheinhessen
Jordan Cabernet Sauvignon
El Puntido Rioja
Calories From Fat 62 Total Fat 6 Calories 63 Calcium 1
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