Simmered Cabbage and Spinach with Peanuts (Dund Gobhi Palak Chi Dhajee)

This recipe may not look too great, but the flavors are wonderful. The original recipe called for 6 chiles. I used 2 and it was just spicy enough for me. This recipe comes from page 474 of 660 Curries. The recipe makes 4 servings.






Simmered Cabbage and Spinach with Peanuts (Dund Gobhi Palak Chi Dhajee)

1/4 cup raw peanuts
2 tablespoons canola oil
2 tablespoons finely chopped fresh ginger
2 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise
2 teaspoons mustard seeds, ground
2 teaspoons coriander seeds, ground
2 teaspoons cumin seeds, ground
2 teaspoons coarse kosher or sea salt
1/2 teaspoon ground turmeric
1 pound cabbage, chopped into 1/4-inch pieces
1 pound fresh spinach leaves, well rinsed and coarsely chopped
juice of 1 medium-size lime

Pulse the peanuts in a food processor until they have the consistency of fine breadcrumbs.Heat the oil in a large saucepan over medium heat. Add the peanuts, ginger, and chiles, and stir-fry until the mixture has a light honey-brown color, 3 to 4 minutes. Sprinkle in the mustard, coriander, cumin, salt, and turmeric, and stir once or twice to cook the spices, about 15 seconds.

Pile in the cabbage and stir to coat it with the aromatic spices. Add 1 cup water and heat to a boil. Reduce the heat to medium-low, cover the pan, and braise the cabbage, stirring occasionally, until it is fork-tender, about 15 minutes.

Add the spinach, cover the pan, and cook until it has wilted, about 10 minutes.

Stir in the lime juice, and serve.

By my calculations – Per serving – Calories: 180, Total Fat: 12.5g, Sat. Fat: 1g, Carbs: 14.5g, Fiber: 6g, Protein: 6g


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