One Cabbage, Golden Potatoes, Proper Curry

There you go, it don't get much easier than that does it? Cabbage and potatoes, what a combination. Hi everyone, welcome to Backyard Chef, I'm Rick. Today, cabbage and potato curry. We're making a curry, nice and easy, no meat involved. So turn off for all those people that are meat eaters and gonna complain. This is a fantastic flavoured curry, very much home style. It's Indian and it's delicious. I've got a white cabbage and I have noticed just now that we're gonna have to have a look at it. And I've got some potatoes, okay, a couple of onions, a couple of chillies, a little bit of coriander and the usual spices. And for all my Indian friends, just to show you, because they keep saying I should get one of these. I have three of these in different sizes, okay. I don't use them because I cook so many curries, I jar all my spices up. So what we need to do is prep some veg first. Now what I'll probably do is do the potatoes, okay. The potatoes are sat in water, I've already peeled them. You decide whether you want to peel them or not. We want to cube them and we want some good cubes, okay. Something like that. Now it doesn't matter if they're not all the same size obviously, but we want some cubed potatoes. I'm going to put them back in that water, we're going to parboil them. We're not just going to cook them straight out in the pan, we are going to parboil. A little bit of salt. And we are going to put some turmeric in. We're going to turn them yellow, okay. And we're going to stick them on to parboil. We're going to parboil them for about seven minutes. There you go. So give that a stir. We're going to end up with beautiful yellow potatoes. Onion. We want to slice some onion and we want to slice some green chilli. Green chillies, these are not spicy. You can just eat these, they're fine. Okay, so we want to put a little slice on there. Now obviously you can spice up whatever you so like. They are in there. Nice and steady. Right, we're going to slice some onion. Now you can dice it if you so wish, that's up to you. Job done. A little bit of coriander. We're going to use it. We've got nice little young stems on this one. So let's have a mince over. Now as big, as small as you like. Up to you. So I'm seeing coriander. Known as cilantro too. There you go. And cabbage. We're going to have to give this a looking at I think. I've noticed in there it looks like an old leaf. So we want some decent ribbons of cabbage. Like that. Just cut through, you can break them all up. Chuck them in a bowl. Nice and steady. When it comes down to the core, eat it or throw it out. Entirely up to you. There's just so many people debate about the core of a cabbage. So there you are, there's our potatoes just starting, look. Give them a little stir around. Look at those beautiful yellow potatoes. Eh? Okay, that is time up. What we're going to do is drain them. And we're going to let them steam dry. Okay, so we're going to drain them. We're not going to rinse them. We're going to drain them and let them steam dry. There we are, steam drying potatoes. Want about five minutes on that, that's all. So we need to grab a pan. We're going to fry off the potatoes so a nice crispy crust and they're coming out. We're going to put them back in later and save some for presentation where we chuck on. Now you decide how you want to fry your potatoes. Do you want oil? In there? Do you want ghee? Or do you want to mix it? So it's a little flame on. Grab a bowl for the potatoes when they come out. So probably have to fry this in batches actually. You know, we haven't put very much oil in there. So we'll bob the potatoes in, fry them off, take them out, put some more in. So let's have some of those in there. Nice little fry on there. Nice little bit of golden if you can. Bit of crispiness on there. However, if you cook them back in the curry the crispiness is going to go but you've still got that fantastic flavour of those roasted potatoes. There you go. Once you've got that nice bit of golden like that, those out. Oh, listen to that crispiness in there. Oh yeah. And we get the others in. Finish off. Now what I can say is, it's a bit of a devil not to pinch those as you're cooking. But we can't, there won't be enough. But you know, man they look inviting. Okay, that's job done. Out of there. In there. Cumin seeds. In there. Onions. Fry on those onions. About 10 minutes. Soften them all up. Bit of a golden on there. Love that aroma. Don't be frightened to go in that extra bit of oil or ghee. We've got a whole lot of cabbage to cook in here. We can chuck that green chilli in there. Clear a little space. We're going to chuck our garlic and ginger in there. Just cook out the rawness of that. A little minute and then we'll turn it in. That'll do. Okay, turn down the flame. I want to start adding our spices. A little bit of haldi powder. Turmeric. Jeera powder. Cumin. Dhania powder. Coriander. We're going in there with some Kashmiri chilli powder. About that much. You can put hot chilli powder in if you so wish. That's up to you. We want a little bit of salt. And you can throw in some black pepper. Okay, we can give that a stir in. And we can start to bloom these spices in there. With that onion mix. Now for this next stage, you can use fresh tomatoes. All chopped up. I'm using a can of tomatoes and juice. In with our juice. And as you know on here, I always use whole tomatoes. In there with a pair of scissors and chop up your tomatoes. And chuck them in there. If you've got any big lumps. There you go. So you can turn back up the flame a little bit. Let's bring that up to a nice simmer in there. And we'll start introducing our cabbage. We've got a nice little simmer going on there. I'm going to start introducing the cabbage. Get it in there. Chuck it around a bit in there. So it takes on that juice and that flavour. And then we're going to stick a lid on and cook it covered. Now we will have to watch it. And if we have to add some more water, we will. We're going to grab a lid. The lid's going on. So we're going to cook this for about 12 minutes. We're going to come along. We're going to keep giving it a stir. There should be enough juice coming out of this cabbage to keep it moist in here. Okay. Now, if it's drying out, add a bit of water. 10 to 12. Come on. Oh, that is looking absolutely beautiful. Smells amazing. Now you can give this a taste test. And if you want to add more salt, add it. That aroma is amazing. Oh, there you go. We're getting a nice thick on there. Right, we can actually take the lid off now. That cabbage is definitely cooked. We get a nice sauce there, look. Nice gravy. I'm going to chuck our potatoes in there. Now the potatoes are not going to stay crispy in there. We saved some to chuck over at the end. We're just going to turn those in just for about two minutes. So they're in there. Okay. Fabulous. Okay, we are going in there. Garam masala. Stir it through. It's not going to cook as such, only about a minute. The aroma is off the charts. That smells amazing. Just give it about a minute and then flame off. And add a little bit of lemon and coriander. And you can drizzle some ghee over if you so wish. That is flame off. That is a sensational curry right there. And absolutely no meat. In there, a little squeeze of lemon, coriander, cilantro. And stir it through. On there and on there. A little bit of coriander. A little bit of greenery. There you go. It don't get much easier than that, does it? Cabbage and potatoes. What a combination. We've got some crunch left in that cabbage. Oh, that is sensational. Oh yeah. Beautiful. Got all those classic flavours. You know, you wouldn't even think about there's no meat in there. It's amazing. Honestly, it's amazing. In there, a bit of roti. Come on. You know it's got to be done. Oh, it's got a nice little bit of heat to it too. Mmmmm. That is absolutely delicious. Oh yeah. Back in here. We're in. Can't get enough of this. Mmmmm. Amazing. Absolutely love it. There you go. A nice easy one. Cabbage and potato curry. So easy. Share with your friends. Tell them how easy it is to make this. And obviously, if you want it a lot more spicier, chuck whatever chilli in you need, you know. Whether it be fresh or powdered, up to you. And if you do like what we're doing, hang on. Big thumbs up. Ring that bell. Hope you subscribe and all that carry on. Catch you in the next video. Oh yeah. That is amazing.