Indian Pointed Cabbage and Chickpea Curry | Bandhakopi Chana

Rinse the basmati rice thoroughly in a sieve until the water runs clear. Then cook in lightly salted water according to package instructions for about 10–12 minutes until tender, and keep covered and warm.

Cut the pointed cabbage in half, cut out the core in a wedge shape, and slice the leaves into thin strips. Peel and finely chop the onion, garlic, and fresh ginger. Rinse the chickpeas in a sieve and drain well.

Heat the vegetable oil in a large braising pot or deep frying pan. Sauté the chopped onion over medium heat for about 3 minutes until translucent. Add the garlic and ginger and sauté for about 1 minute.