Savoy Cabbage, Black Kale, + Potato Subji
Savoy Aloo Gobhi
Why This Recipe Works
This comforting tangle of buttery greens and crisp potatoes is a staple of satisfying home cooking. Properly caramelizing the onions provides a deep, sweet base that perfectly balances the earthy kale and cabbage.
Instructions
Coarsely grind the coriander and cumin seeds. In a large lidded pan, sizzle the curry leaves and mustard seeds in hot oil until they crackle, then fry the onions for 10 minutes until golden and sweet.
Stir in the crushed seeds and potatoes, cooking for 10 minutes until the potato edges are crispy. Add a splash of water, cover, and steam for 5 minutes until the potatoes are tender to a knife point.
Add the shredded cabbage and kale with another splash of water, stir-frying for 3 minutes. Season with salt, chile, and turmeric, then cover and cook on low for 4 minutes until the greens are perfectly wilted.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
