Serves: 4
Total Calories: 313
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.
This Stir-Fried Cabbage with Spinach and Red Potatoes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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