“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
Step 1: Carefully peel 6 large cabbage leaves, keeping them intact
Step 2: Blanch the leaves in boiling water for 1-2 minutes until softened, then immediately transfer to cold water. Pat dry and set aside.
Step 3: Heat oil in a skillet over medium heat. Add the chopped onion (if using) and sauté until softened.
Step 4: Add the mashed potatoes and 20g of Bharma Magic Mixx. Stir to coat the potatoes well with the spices. Cook for 2-3 minutes, then remove from heat. Let the filling cool slightly.
Step 5: Place a cabbage leaf flat on a surface. Spoon about 1-2 tablespoons of the potato filling onto the bottom center of the leaf.
Step 6: Fold the sides of the leaf over the filling, then roll from the bottom to create a secure roll. Repeat with the remaining leaves and filling.
Step 7: Heat a little oil in a skillet over low to medium heat. Arrange the cabbage rolls seam-side down in the skillet.
Step 8: Cover the skillet with a lid and cook for 8-10 minutes, turning gently halfway through, until the rolls are tender and lightly golden.
Step 9: Garnish with fresh coriander, and serve warm.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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