Ingredients (serves 4)
2 tbsp vegetable oil or peanut oil
1/2 tbsp cumin seeds
2 large garlic cloves, crushed
1 large onion, thinly sliced
1 lb 5 oz/600 g savoy cabbage, cored and thinly sliced
2/3 cup balti sauce (see below)
1/4 tsp garam masala
chopped fresh cilantro to garnish
2 tbsp ghee, vegetable oil, or peanut oil
2 large onions, chopped
1 tbsp garlic and ginger paste
14 oz/400 g canned chopped tomatoes
1 tsp ground paprika
1/2 tsp ground tumeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chili powder
1/4 tsp ground cardomom
1 ay leaf
salt and pepper
1 Heat the oil in a wok or large skillet over medium-high heat. Add the cumin seeds and stir for about 80 seconds, until they start to brown.
2 immediately stir in the garlic and onion and saute, stirring frequently, for about 5-6 minutes, until golden.
3 add the cabbage to the pan and stir for 2 minutes, or until it starts to wilt. Stir in the balti sauce and bring to a boil, stirring. Reduce the heat a little and simmer for 3-5 minutes, until the cabbage is tender.
4 Stir in the garam masala and add salt to taste. Sprinkle with the cilantro and serve.