Kobi-Batata Shaak
Yield
2 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | teaspoons |
cumin seeds
or mustard seeds |
|
| 2 ½ | cups |
potatoes
cut into 3/4inch pieces |
|
| 1 | cup |
cabbage
shredded, or up to twice as much |
|
| ½ | teaspoon |
cumin
|
|
| 1 ½ | teaspoons |
coriander
ground |
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| ¾ | teaspoon |
lemon juice
|
|
| ¼ | cup |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1E+1 | ml |
cumin seeds
or mustard seeds |
|
| 591 | ml |
potatoes
cut into 3/4inch pieces |
|
| 237 | ml |
cabbage
shredded, or up to twice as much |
|
| 2.5 | ml |
cumin
|
|
| 7.5 | ml |
coriander
ground |
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 3.8 | ml |
lemon juice
|
|
| 59 | ml |
tomatoes
chopped |
|
Directions
Heat oil in a large skillet over medium heat.
Add cumin or mustard seeds.
Cook until seeds turn golden brown (for cumin) or gray (for mustard) and release their aroma, about 1 minute.
Seeds will "pop" as they cook. Watch seeds closely to be sure they don't overcook.
Add potatoes into the skillet.
Reduce heat to medium-low, cover and continue cooking for 15 minutes.
Stir occasionally to prevent the potato mixture from sticking to skillet.
Add cabbage and continue cooking until vegetables are semi -tender.
Add spices and stir to evenly coat vegetables.
Cook until vegetables are tender, about 10 minutes.
Stir in cilantro, lemon juice and tomatoes and serve immediately.
