It's All American Food by David Rosengarten

Author:David Rosengarten [ROSENGARTEN, DAVID]
Language: eng
Format: epub, azw3
ISBN: 9780316068918
Publisher: Little, Brown and Company
Published: 2009-02-28T05:00:00+00:00

Classic Indian-Restaurant Cabbage Curry

Another foundation dish of the classic 1960s Indian-American restaurant was the side dish of cabbage curry that came with all meat curries. Sometimes it was watery and insipid, but sometimes it showed how wonderful the mixture of cabbage and Indian spices can be. The following recipe is relentlessly yellow and very intense. I love to give it a Bengali character — especially when I can acquire good Bengali mustard oil, which makes a delightful drizzle at the end of cooking.

Yield: 4 side dish servings

3 tablespoons vegetable oil

1 medium-large onion (about ½ pound), peeled and thinly sliced

6 large garlic cloves, peeled and thinly sliced

¼ cup julienne strips of gingerroot

1 small cabbage (about 1½ pounds)

2 teaspoons yellow mustard seeds

3 whole cloves

1 teaspoon ground turmeric

1 teaspoon powdered fenugreek (or substitute a good curry powder)

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

1½ cups chicken stock (or water)

Drizzle of Bengali mustard oil (optional)

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