Kobi-Batata Shaak Recipe

Step 1

Heat oil in a large skillet over medium heat. Add cumin or mustard seeds. Cook until seeds turn golden brown (for cumin) or gray (for mustard) and release their aroma, about 1 minute. Seeds will "pop" as they cook. Watch seeds closely to be sure they don't overcook.

Step 2

Add potatoes into the skillet. Reduce heat to medium-low, cover and continue cooking for 15 minutes. Stir occasionally to prevent the potato mixture from sticking to skillet.

Step 3

Add cabbage and continue cooking until vegetables are semi-tender. Add spices and stir to evenly coat vegetables. Cook until vegetables are tender, about 10 minutes. Stir in cilantro, lemon juice and tomatoes and serve immediately.

Step 4

Makes 2 to 3 servings

Calories per serving: 154 Grams of fat: 5 % Fat calories: 29 Cholesterol: 0 mg Grams of Fiber: 2.5

Source: Delicious! April 1994 Typed for you by Karen Mintzias

Things You'll Need

  • 1tb Vegetable oil
  • 2ts Cumin or mustard seeds
  • 2 1/2c Potatoes
  • -- cut into 3/4-inch pieces
  • 1c Shredded green cabbage
  • -- or up to twice as much
  • 1/2ts Cumin powder
  • 1 1/2ts Coriander powder
  • 1/2ts Turmeric powder
  • 1/2ts Red chili powder
  • 2tb Fresh cilantro, chopped
  • 3/4ts Lemon juice
  • 1/4c Tomatoes, chopped

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