August 16, 2015 lyukum

Band Gobi | Cabbage, Potato, and Green Peas

Band Gobi

This recipe is my favorite version of Band Gobi. It is one of my key recipes from Taste of India cooking class, which I use to demonstrate how to cook with tarka (see Recipe Notes below for more info) and how to control the level of spiciness and heat.

Band Gobi
Band Gobi
Print Recipe
Prep Time 5minutes
Cook Time 15minutes
Passive Time 10minutes
Servings people
Band Gobi
Print Recipe
Prep Time 5minutes
Cook Time 15minutes
Passive Time 10minutes
Servings people
Ingredients
Units:
for tarka
main
for final seasoning (option 1)
for final seasoning (option 2)
Ingredients
Units:
for tarka
main
for final seasoning (option 1)
for final seasoning (option 2)
Instructions
mise en place
  1. Clean, peel, and dice potatoes. Keep them in cold water. Separate and dice cabbage leaves. Peel and dice onions, ginger, and garlic. Cut green chile in half, remove seeds and membranes, dice. Measure other ingredients and group them.
    Indian Spices
for tarka
  1. In a large skillet, heat the oil till smoking hot and reduce the heat to medium. Add mustard and cumin seeds. Cook till mustard seeds start popping. Add onions, garlic and ginger and cook for another 30 sec, stirring. Add turmeric and curry leaves, and cook for another 10 sec, stirring.
for main and final preparation
  1. Add potatoes, season, cook stirring for about 2 minutes. Add 2 tbsp water and cook for 5 more minutes until water evaporates.
  2. Add cabbage, stir, and cook for another 5 minutes, covered with lid.
  3. Add green peas and final seasoning (to your taste). Stir, cover with lid, turn the heat low, and cook for 10 more minutes. Serve hot or warm.
Recipe Notes

Tar(d)ka has many different names in different regions of India, Bangladesh, and Pakistan. It is a cooking technique and garnish, in which whole spices (and sometimes also other ingredients such as minced ginger or garlic) are fried briefly in oil or ghee to liberate essential oils and enhance their flavors.

Tarka may be prepared at the beginning of cooking, before adding the other ingredients, and/or it may be added to a dish at the end of cooking, just before serving. Ingredients typically used for tarka include cumin seeds, black mustard seeds, fennel seeds, fresh green chilies, dried red chilies, fenugreek seeds, asafetida, cloves, urad dal, curry leaves, chopped onion, garlic, or cassia leaves. When using multiple ingredients, those that need longer cooking are added earlier.

Garam Masala

  • 24g cumin seeds
  • 10g coriander seeds
  • 5g black cardamom pods, whole
  • 5g cloves, whole
  • 5g black peppercorns
  • 1/2 whole nutmeg
  • 3 x 3" cinnamon sticks

Lightly dry roast over medium heat in a dry skillet, let to cool and grind using a coffee grinder. Store in a closed glass container for up to 6 months.

Taste of India Cooking Class

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Nutrition Facts
Band Gobi
Amount Per Serving
Calories 252 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 26mg 1%
Potassium 475mg 14%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 8g
Protein 6g 12%
Vitamin A 12%
Vitamin C 127%
Calcium 5%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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