Name: Cabbage and Potatoes WITH FENNEL AND CHILES
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 8 ounces russet or Yukon Gold potatoes (peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning); 2 tablespoons canola oil; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 0.5 teaspoon fenugreek seeds; 4 pieces dried red Thai or cayenne chiles (stems removed); 1 tablespoon coriander seeds (ground); 4 cups shredded cabbage (see Tip); 0.5 cup finely chopped fresh cilantro leaves and tender stems; 1.5 teaspoons coarse kosher or sea salt; 1 large tomato (cored and cut into 1-inch pieces)

CuliNect

Cabbage and Potatoes WITH FENNEL AND CHILES — Formulation & Method | CuliNect