INDIAN SPICED BRAISED CABBAGE WITH WAFFLE FRIES AND LAVASH CHIPS

Serves 4

The classic Indian cabbage and potato dish that I grew up with gets a modern twist with waffle fries and lavash crisps for crunch. This is a weeknight-friendly meal that can be finished within one hour. Serve it with or without the lavash chips; either way, it tastes delicious! (Note: You will need chaat masala, a popular Indian spice blend. It’s available at Indian markets or online.) Lavash Chips

• 2 lavash

• 3 tablespoons olive oil, divided

• 1 teaspoon Maldon sea salt Yogurt sauce

• 1 cup Greek yogurt

• 1⁄3 cup water

• ¼ teaspoon chaat masala • ¼ teaspoon red chile powder • ¼ teaspoon ground black pepper

• ¼ teaspoon table salt • 1 tablespoon lemon juice

•

Waffle-Cut Fries • 20-ounce bag of waffle-cut fries

Indian Spiced Braised Cabbage • ½ cup olive oil, divided

• 1 head cabbage

• 2 teaspoons mustard seeds • 2 green chiles, split in half • 1-inch piece ginger, grated • ¾ teaspoon ground cumin • ¾ teaspoon ground coriander • 1 teaspoon red chile powder

• 1½ teaspoons garam masala

• 1¼ teaspoons table salt

• ¾ cup water

Garnish

• ¼ cup roasted peanuts, finely chopped

• 2 tablespoons toasted sesame seeds

• 2 tablespoons finely chopped cilantro

• ½ red jalapeño, thinly sliced Make the Lavash Chips: Preheat the oven to 350 degrees. Brush the lavash with the olive oil. Sprinkle the sea salt evenly on top. Cut lavash into strips about 1¼ inches thick and 3 inches long. Place the strips on a baking sheet, making sure the pieces don’t touch. Bake for about 8 minutes, until golden brown in color. Let cool.

The chips can be stored in an airtight container for up to 3 days. Make the yogurt sauce: Ina medium bowl, whisk all the ingredients until thoroughly combined. Set aside.

Make theWaffle-Cut Fries: Bake the fries per the packaged instructions. Meanwhile, braise the cabbage.

Make the Indian Spiced Braised

Cabbage: Cut the cabbage into half. Cut each half into 4 wedges. Put a 5-quart braiser on medium to high heat and add ¼ cup olive oil. Heat for a minute.

Add half the wedges into the braiser. Let cook undisturbed for 3 to 4 minutes, until the bottoms are lightly charred. Using tongs, gently turn the wedges to char the other side for 3 to 4 minutes. Gently remove from the braiser onto a plate and set to the side. Repeat with the other wedges. In the same pan, add ¼ cup olive oil. Heat for a minute. Add mustard seeds, chiles and ginger. Let splatter for 20-30 seconds. Then add all the dry spices: cumin, coriander, red chile powder, garam masala and salt. Saute for a minute. Add ¾ cup water and stir occasionally for a minute.

Nestle the shriveled cabbage wedges into the braiser. Cook for about 5 minutes. Using tongs, turn the wedges as gently as possible to keep the leaves intact. Cook for another 5 minutes. Close the lid and cook for 2-3 more minutes. There should be little water left in the braiser.

To assemble: Place the waffle-cut fries on a platter. Place the braised cabbage gently on top of the fries. Drizzle with half the yogurt sauce. Garnish with a sprinkle of the peanuts, sesame seeds, cilantro and then the jalapeño. Serve immediately with the lavash chips and remaining yogurt sauce on the side.