Gobi Patta Aloo Subzi (Cabbage and Potato Dry Curry)
This dish gets its distinctive tang from amchoor, a powder made of dried green mangoes. If unavailable, you can substitute lime juice, to slightly different results. But it's worth picking up a small jar of amchoor (sometimes spelled amchur); it is commonly used in many north Indian curries, and I find myself craving the flavor fairly regularly. Garam masala is nothing more than a blend of spices; it's easy to pull together your own in a pinch, as long as you have a well-stocked spice cabinet.
1 tbsp oil
1/2 tsp cumin seeds
1/8 tsp asafoetida
1/2 medium cabbage, sliced
2 medium potatoes, quartered and sliced
1/2 tsp salt, to taste
1/2 tsp turmeric powder
1/4 tsp cayenne, to taste
3/4 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
1/2 tsp garam masala
Heat oil over high heat in a large wok, saucier or wide-bottomed saute pan. Add cumin seeds; when browned, add asafetida. Cook for 2 seconds. Add potato slices in a single layer. Reduce heat to medium-high; cook without stirring for a few minutes until potatoes are browned on one side. Add cabbage; stir well. Add salt and all the spices except amchoor and garam masala.
Mix well; turn heat to low. Cook covered, stirring occasionally, until potato is tender. Add amchoor and garam masala; increase heat and cook, stirring, for 2 minutes. Serve with paratha, chapati or roti.