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
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