We are pleased to offer you the opportunity of creating fine Indian dishes yourself by providing you with a range of our recipes which can be downloaded and printed.

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Cabbage and Potato


  • Garlic x 2 cloves chopped
  • Green chilis x 2 finely chopped
  • Salt to taste
  • Coriander 1/2 bunch finely chopped
  • Curry leaves x 5
  • 2 cardamoms seeds
  • Coriander seeds (teaspoon)
  • Cumin seeds (teaspoon)
  • Turmeric - pinch
  • Onion x 1 finely chopped
  • Firm white cabbage x 1 shredded
  • Potatoes x 2 good sized - peeled and chopped into small cubes
  • Vegetable oil


Heat oil in large pan. Add onion and cook until soft. Add garlic and soften Add chilis Add salt Add curry leaves and cardamom seeds Add all spices and cook through for five minutes Boil potato cubes Add raw cabbage to spice pan and stir well. Cook for five minutes with lid on Add cooked potatoes and stir well Leave to cool. Buy sheets of filo pastry from any good supermarket. Make triangle shape with open end for filling. Add filling to each samosa. Seal ends with beaten egg. (Diagram to illustrate) Fry until light golden. Serve with range of chutneys.