If you have been following my blog you will notice a lot of the recipes are similar. Please don’t let that put you off trying them as although similar they all have their own unique taste.
Ingredients
For the vagar:
- 2 tbsp of oil
- 1/2 tsp of mustard seeds
- 1/8 – 1/4 tsp hing
And the rest:
- 1/4 head of cabbage sliced
- 1 small potato peeled and cubed
- 1 cup of frozen peas
- 1 heaped tsp of fresh masala
- 2 heaped tsp of ground cumin and coriander
- 1/2 tsp of turmeric
- 1 tsp salt
Method
- Slice the cabbage, peel and cube a medium size potato and rinse through in a colander with the peas
- Heat the oil in a large pan which has a lid, remove the pan from the heat when the oil is hot and add mustard seed and hing covering straight away with a lid
- Once the mustard seeds have stopped popping return to a low heat and add the fresh masala, cumin, coriander, turmeric and salt – mix the spices together (pic.2)
- Add the sliced cabbage, chopped potatoes and peas to the spices – mix together ensuring the spices are mixed through (pic.3)
- Cover the pan with a lid and cook on a low-medium heat stirring every few minutes to ensure it does not stick
- Cook for around 10 minutes with the lid on then remove the lid and cook for a further 10-15 minutes
- Check the potatoes and cabbage are cooked to your liking before you remove from the heat.
pic.1
pic.2
pic.3