Ingredients
- 1 1/2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 2 teaspoons turmeric powder divided
- 1 teaspoon cumin powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon ground cinnamon
- 1 small red onion diced
- 2 large carrots diced
- 1 medium potato diced
- 1 cup water
- 1/2 head cabbage chopped finely
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Fresh cilantro chopped (for garnish)
Instructions
- Heat olive oil in a cast iron skillet or Dutch oven over medium heat.
- Add garlic, ginger paste, 1 teaspoon of turmeric powder, cumin powder, cardamom, and cinnamon. Stir and let the spices infuse for about 30 seconds, being careful the oil does not get too hot.
- Add the diced red onion and sauté for about 1 minute until slightly browned.
- Add the diced carrots, potato, water, and remaining turmeric powder. Stir well so that the vegetables are evenly coated with the spices.
- Cover the pan and cook on medium heat for 10 minutes. Check with a fork to ensure the carrots and potatoes are almost tender.
- Stir in the chopped cabbage along with salt and black pepper. Cover and cook for an additional 5-10 minutes until the cabbage is tender but still holds shape.
- Remove the pan from heat and serve the dish hot, garnished with cilantro. Enjoy with rice or flatbread if desired.
