Cabbage 1 small
Potato 2 smallKasoori Methi 3 Tbsps
Red chilly powder 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dhal 1/4 tspUrad Dhal 1/4 tsp
Asafoetida/Hing 1/4 tsp
Curry Leaves 5Oil 2 tsps
Wash and chop potato into small cubes.Remove outer layers and chop cabbage finely.
Soak dried fenugreek leaves in enough water for couple of minutes.
Heat oil in a pan add mustard when it stops spluttering add cumin seeds, chana dhal, urad dhal, hing and curry leaves and fry for 2mins or until the colour of d dhals change to light brown.
At this stage add chopped potato and cabbage.
Fry briefly and cook covered until potato turns soft and cabbage is soft with light crunch.
In the middle of the pan, add soaked kasoori methi / dried fenugreek leaves.Fry for couple of seconds, add turmeric powder and salt.
Cook covered for a minute or two and remove from heat.
Serve Cabbage Potato Masala with steamed rice or roti