Ingredients

• 300g New Potatoes
• 75g Onion
• 1 Red Chili
• 700g White Cabbage
• 10g Coriander
• 500ml Water
• 1 tablespoon Olive Oil
• 1 teaspoon Nigella Seeds
• 1 teaspoon Cumin Seeds
• 1 pinch Salt & Pepper
• 2 tablespoons Lemon Juice
• 2 tablespoons Shredded Coconut

Tools

• kCook Multi
• Kcook bowl
• Sieve

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add new potatoes and water to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Cook with filler cap removed - 25 min, 98°C
8. Drain potatoes into sieve then set aside
9. Clean kCook bowl
10. Fit stir tool to kCook bowl
11. Add olive oil to the kCook bowl
12. Fit kCook bowl to kCook Multi
13. Attach lid to kCook bowl
14. Heat with filler cap removed - 140°C, speed 3
15. Turn direct prep attachment to position 1
16. Slice onion into the kCook bowl with direct prep attachment
17. Turn direct prep attachment to position 2
18. Add nigella seeds, cumin seeds and red chili to the kCook bowl
19. Cook - 5 min, 120°C, speed 3
20. Turn direct prep attachment to position 1
21. Slice white cabbage into the kCook bowl with direct prep attachment
22. Turn direct prep attachment to position 2
23. Add salt & pepper to the kCook bowl
24. Cook with filler cap removed - 5 min, 120°C, speed 4
25. Transfer potatoes to kCook bowl
26. Cook with filler cap removed - 2 min, 120°C, speed 5
27. Then add lemon juice, shredded coconut and coriander to the kCook bowl
28. Stir with filler cap removed - 1 min, speed 4
29. Serve

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