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Ingredients
- 2 tsp olive oil
- 2 garlic cloves minced
- 1 tsp fresh grated ginger
- 1/2 cup chopped onion
- 1/4 tsp cumin powder
- 1/2 - 3/4 tsp turmeric powder
- 1/4 tsp cardamom powder
- 1/4 tsp cinnamon powder
- 1/8 tsp cloves powder
- 3/4 cup sliced carrots
- 2 medium potatoes (1.5 loaded cups) chopped
- 1/2 cabbage head finely chopped
- 1/2 tsp salt
Ingredients
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Instructions
- In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
- Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
- Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
- Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender.
- Serve hot with flat bread and salad!
