I loooove Indian food. I also like attempting to cook Indian food. When I am successful, it is epic delicious. When I fail, it is time to dump it in the trash and call for pizza. I fail more than I succeed, to be honest. So trust me when I tell you that this might be the very best Indian food I have cooked at home.
This is no coincidence: it’s a recipe from Vij’s in Vancouver, which made the Gentleman and I one of the best meals we have ever had in our lives. (The Gentleman declared it his best meal ever.)
I haven’t yet bought Vij’s cookbook, but I made this cabbage in mild mustard seed yogurt curry from a recipe reprinted at The Kitchn. I’ll show you how I made it, and then you can click here for the recipe:
Because I am a spice fiend, I had all of the spices on hand: turmeric, asafoetida, cumin, corriander, black mustard seed. (The cumin I actually roasted and ground myself from seeds. This is shockingly easy and beats the pants off of store-bought cumin, but it is a post for another day.) I didn’t have corriander ground, but I have a separate coffee grinder for spices, and so I whacked up some seeds.
You start by cooking the asafoetida and mustard in oil until the seeds pop. Then you add the yogurt and a bunch of spices like so:
I used full-fat greek yogurt and it didn’t break, which made me feel very impressed with myself. Then I put in all my chopped cabbage and it looked like salad with not enough dressing:
But trust that it will cook down and get saucier. And it is DELICIOUS. I think you may be understanding how much I enjoyed it. Honestly, I made a half-recipe this in order to use up the half-head of cabbage I had in the fridge. I would use the whole head to make a full batch next time. It was even better the next day.