Aloo Boda Tarkari - Nepalese Spiced Potato and Cabbage Curry

Ingredients

• 3 medium potatoes, peeled and cubed (450g) 3 medium potatoes, peeled and cubed (450g)
• 2 cups shredded cabbage (200g) 2 cups shredded cabbage (200g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
4. 4.
   Add turmeric powder, red chili powder, and garam masala. Stir well to combine.
5. 5.
   Add chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Add the cubed potatoes and shredded cabbage. Mix well to coat the vegetables with the spices.
7. 7.
   Season with salt and cover the pan. Cook on low heat for about 15-20 minutes or until the potatoes are tender.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Cabbage — Shred the cabbage finely for a pleasant texture in the curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• You can add other vegetables like carrots or peas to make the curry more nutritious and colorful.
• Adjust the consistency of the curry by adding water or vegetable broth if desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve Aloo Boda Tarkari hot with steamed rice or freshly made roti. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Present the Aloo Boda Tarkari in a vibrant serving dish, allowing the colors of the potatoes and cabbage to shine through. Pair it with a side of steamed rice or roti for a complete meal.