Bundh Gobhi, Palak aur Laal Aalu (Stir Fried Cabbage with Spinach and Baby Potatoes)
Recipe type: Entree
Cuisine: Indian
Closely adapted from 1,000 Indian Recipes, Neelam Batra
  • approx. 50 oz baby boiling potatoes, such as redskins or Yukon Gold
  • 3 T grapeseed oil
  • 2 t cumin seeds
  • 1 fresh green chile pepper (such as serrano or jalapeno), minced (I removed the seeds and membranes because of the kids)
  • 1 T ground coriander
  • ½ t ground cumin
  • ¼ t ground fenukreek (methi) seeds
  • ¼ t ground turmeric
  • 1 small head green cabbage (I chickened out and used Napa, which is much milder), shredded
  • 8-10 oz fresh spinach, washed and shredded or 10 oz of baby spinach (what I used), left whole
  • 1 heaping cup cilantro, chopped
  • salt to taste
  • large handful cherry tomatoes, halved
  • chaat masala, to taste
  1. Boil the potatoes in salted water until tender, but not mushy. Do not peel. Let cool. Once cool, chop into bite sized pieces and set aside.
  2. Heat the oil in a large nonstick pan or wok over medium high heat. Add the cumin seeds and minced chile pepper--they should sizzle. Let them cook for 30-60 seconds, stirring. Add the potatoes with a pinch of salt to taste (remember the chaat masala has salt) and toss. Cook for 1 minute.
  3. Add the ground coriander, cumin, fenugreek and turmeric. Toss. Add the cabbage, spinach, cilantro with another pinch of salt. Toss. Cook, tossing occasionally, for 4 minutes. Toss in the tomatoes and heat briefly before transferring to a serving dish. Sprinkle chaat masala over the top of the dish, toss once more in the serving dish, and sprinkle again with chaat masala.
  4. We enjoyed this dish leftover, but this particular dish is best the night it is made because the cabbage is still crunchy.
Recipe by The Spiced Life at https://www.thespicedlife.com/bundh-gobhi-palak-aur-laal-aalu-stir-fried-cabbage-with-spinach-and-baby-potatoes-review-of-1000-indian-recipes/