Indian Recipe

Indian Recipes ⇢ Cabbage veg

Category

Vegetarian

Meal of Day

Lunch

Zone/Region

Universal Dish

Total Servings 4

In India, cabbage is called as patta gobi. Cabbage is a leafy vegetable that is part of the Brassica family, which also includes broccoli, cauliflower, and Brussels sprouts.

Nutritional values

Energy34 kcal
Carbohydrates4 g
Fat1 g
Sugar1 g
Sodium3 mg
Potassium62 mg
Calcium10 mg
Iron0.2 mg
Vitamin A145 IU
Vitamin C26.2 mg

Ingredients

1 teaspoon ginger-garlic paste
½ cup of onion, finely chopped
½ cup of tomatoes, finely chopped
¼ teaspoon of turmeric powder
4 cups of cabbage, shredded
1 cup of fresh green
½ teaspoon of coriander powder
2 tablespoon of oil
1 teaspoon of cumin (Jeera)
½ teaspoon of garam masala powder
Coriander leaves (Dhaniya), chopped

Procedure

Heat the oil in a frying pan over medium heat. Before moving on, make sure the pan is hot enough.
In the heated oil, splutter 2 tablespoons cumin (jeera). The cumin seeds will begin to crackle and release their delicious flavors. This step is critical for infusing the meal with the deep and earthy flavor of cumin.
Next, add 1 teaspoon of ginger-garlic paste to the pan. Stir and sauté the paste until the raw smell goes away. This technique helps to improve the flavors of the ginger and garlic, making them more aromatic and mellow.
When the raw fragrance of the ginger-garlic paste has faded, add finely chopped onions to the pan. Continue to sauté the onions until they become transparent and slightly golden in color. This stage gives the meal a slight sweetness and depth.
Now add finely diced tomatoes to the pan. To incorporate the components, thoroughly stir the mixture. The tomatoes will provide tanginess and wetness to the meal, producing a great flavor balance.
Sprinkle turmeric powder and coriander powder over the mixture to add color and flavor. Sauté the items until the oil separates from the sides of the pan. This means that the spices have been properly cooked and their flavors have been liberated.
Add 4 cups of shredded cabbage and 1 cup of green peas to the pan now. Combine the veggies and the spice-infused mixture well. This combination gives the meal a lovely crunch and a hint of sweetness.
Season the mixture with salt that suits your taste. Stir vigorously to distribute the spice equally across the casserole.
Cover the pan with a cover to keep the steam in and the cooking process moving. This stage cooks and softens the veggies in their own moisture, boosting their inherent flavors
After a few minutes, carefully remove the cover and gently stir the mixture. This ensures that the veggies cook uniformly and that they do not cling to the pan.
Cover the pan with a lid and continue to simmer until the peas are cooked. If the rimmed lid has dried up and there isn't enough moisture in the pan, you can add additional water. This ensures that the vegetables cook evenly and do not dry out.
If there is any extra liquid in the pan, reduce the heat to low and continue to cook the vegetables until the moisture evaporates and the dish gets the required consistency.
Finally, top with ½ teaspoon garam masala powder and a sufficient quantity of freshly chopped coriander leaves (dhaniya). To equally distribute the spices and garnish, thoroughly combine all of the ingredients.
Your Indian-style cabbage is now ready to serve.