Indian Coleslaw Recipe
Kaṭā hu'ā Patta Gobi Salad
AKA: Indian Coleslaw
Submitted By: Taz
Ingredients:
1 lb Green Cabbage(Patta Gobi) - finely shredded
2 Bunches Green Onions (Hara Pyaz) - sliced thin
1 Green Chile (Hara Mirch) - minced fine
½ inch piece Fresh Ginger (Adrak) - grated into a paste
½ Cup Fresh Coriander (Dhania Patta) - fine chopped
¼ Cup Roasted, Unsalted Peanuts OR Cashews (Mungphali
/
Kaju)
3 Tbs Grape Seed Oil (Draksh-bij Tel) - separated
2 Tbs Jaggery (Gur) - grated fine
1 Tbs Cider Vinegar (Jamun Sirka)
1 Tbs Kosher Salt (Namak)
2 tsp
Chaat Masala
2 tsp Black Mustard Seed (Rai)
½ tsp Ground Cumin (Jeera)
½ tsp Black Pepper (Kali Mirch)
¼ tsp Turmeric Powder (Haldi)
⅛ tsp Red Chile Powder (Lal Mirchi)
Juice of 1 Lime (Nimbu Ras)
Preparation:
- Place peanuts or cashews in a clean coffee grinder, small food processor, or mortar and pestle and grind until the consistency of coarse bread crumbs (DO NOT over process into 'butter') - Set aside
- In a large bowl, whisk together the ginger, 2 Tbs grape seed oil, jaggery, vinegar, salt, chaat masala, cumin, pepper, red chile powder, and lime juice until smooth and well combined
- Fold in Cabbage, green onion, chile, and fresh coriander - Gently mix until completely coated
- Heat the remaining 1 Tbs of grape seed oil in a small skillet over medium-high heat until shimmering - Add mustard seeds and fry until they pop (apx 30 seconds) - Remove from heat and add the turmeric powder and stir until well combined - Allow to cool for 5 minutes
- Once cooled for 5 minutes, pour the oil/mustard seed/turmeric over the salad and toss to combine
- Adjust seasoning with additional chaat masala, cumin, pepper, salt, and/or lime juice
- Cover and chill in refrigerator for a minimum of 30 minutes (up to 2 hours) for flavors to meld
- Add peanuts/cashews and toss to combine just before serving
- Serve slightly chilled or at room temperature
