Dry Curry (with Lots of Chinese Cabbage). Great recipe for Dry Curry (with Lots of Chinese Cabbage). I had so much Chinese cabbage so I added it to dry curry. If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them.

If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them. there are several ways the cabbage curry can be prepared but this recipe post belongs to north indian style. while the recipe for cabbage sabzi or cabbage curry is extremely simple, yet i would like to add some tips and variations. firstly, i have used the knife to finely unevenly chop the cabbage for this recipe. alternatively, if you are running short of time you can also use a food. Delicious masala tossed chana curry which is not only easy to make but taste so yummy and spicy. This makes a great sidedish for roti as well. You can have Dry Curry (with Lots of Chinese Cabbage) using 19 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Dry Curry (with Lots of Chinese Cabbage)

You need 600 grams of Chinese cabbage.
You need 2 of Onions (small).
Prepare 100 grams of Carrot.
You need 1 clove of Garlic (minced).
You need 1 piece of Ginger (minced).
It's 500 grams of Combined ground beef and pork.
You need 2 tbsp of ＊ Curry powder.
It's 1 tsp of ＊ Natural salt.
Prepare 3 of cubes ＊ Curry roux (medium-hot, crushed finely).
Prepare 3 tsp of ＊ Cumin powder.
It's 1 of ＊ Nutmeg.
Prepare 1 tsp of ＊ Coriander powder.
You need 1 of ＊ Soup stock cube.
It's 1 piece of ＊ Bay leaf.
It's 1 tsp of plus Garam masala.
You need 1 tbsp of Flour.
It's 1 of Salt and pepper.
Prepare 2 tbsp of Vegetable oil.
It's 1 tbsp of Miso.

If you are looking for a quick side dish for your rice or roti with chana. then this comes handy. This is a dry preparation made with chana, it has lots of spices and it is complete masaladaar. To begin with Cabbage Besan Fry, firstly chop the cabbage into fine thin pieces and set them aside. Add the salt, chilli powder and ginger-garlic paste to the cabbage.

Dry Curry (with Lots of Chinese Cabbage) instructions

Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.).
Heat vegetable oil in a thick-bottomed pot and sauté the garlic and ginger until aromatic..
First of all, sauté the onions patiently for about 20 minutes (over low to medium heat)..
Turn the heat higher and stir-fry the minced meat well, until browned..
When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce)..
Add Chinese cabbage and onions. Stir-fry while mixing roughly..
Add all ＊ ingredients and cover tightly with a lid. Simmer over medium heat for about 20 minutes. (It might burn if you don't stir)..
After 20 minutes, the Chinese cabbage will start to soften release moisture. Continue simmering for 15 to 20 minutes as you mix everything together..
Taste, and season with miso, garam masala, salt and pepper..
Dish it up, and serve. I recommend you top it with baked tomatoes..
The amount of water depends on the Chinese cabbage you use. If it tastes too plain at the end, adjust with miso and roux..

Add the garlic and dried red chilies, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic. Add the Taiwanese cabbage, Shaoxing wine, soy sauce, sugar, and water. In a mixing bowl, take the finely chopped cabbage, ajwain/carom seeds, turmeric powder, red chili powder, garam masala powder, asafoetida/hing, curd/yogurt and salt. The kofta mixture would have become moist as the cabbage would release its juices. Take cauliflower in a pot, add in water and salt. mix well.