Best 4 Indian Cabbage And Carrots Recipes

CABBAGE AND CARROT THORAN-STYLE SALAD (INDIAN SALAD)

Steps:

• Melt oil in a large non-stick skillet over medium high heat.
• Add black mustard seeds and cook for 30 seconds - they will pop and sizzle
• Add cumin seeds and cook for 30 seconds.
• Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
• Add garlic and green chilli, cook for 2 minutes until softened but not golden.
• Add turmeric and curry leaves, cook for 30 seconds.
• Add coconut, water and salt. Cook until water mostly evaporates - about 3 minutes.
• Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well - the cabbage should wilt from the heat.
• Taste and check if it needs more salt for your taste.
• Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.

SAUTEED INDIAN CABBAGE WITH CARROT & PEAS (V+GF)

Steps:

• Heat oil in a large pan/wok on a medium flame.
• Add Turmeric Powder, Salt, Red Chili Powder and give it a quick stir.
• Now, add sliced cabbage, chopped carrot, peas and sautee on medium heat for a minute.
• Now cover the pan with a lid and let this cook for 2-3 minutes over low heat (keep sauteeing every 30 seconds to prevent from burning).
• After 3 minutes, remove the lid, add Garam Masala and saute the veggies to mix it nicely.
• Let the veggies cook uncovered for 2 minutes over a low flame (saute very minute).
• Turn off the heat and transfer to a serving bowl.
• Garnish with fresh coriander (optional) and serve hot.

CABBAGE AND CARROT SAMBHARO RECIPE - GUJARATI VEGETABLE STIR FRY

Steps:

• To begin making the Cabbage and Carrot Sambharo Recipe, heat oil in a heavy bottomed pan on medium heat. Add the mustard seeds and allow it to crackle.
• Once it crackles, add the asafoetida, green chilies, curry leaves and saute for a few seconds. At this stage add the turmeric powder and the chopped vegetables, salt and stir to combine all the ingredients well.
• Turn the heat to low, cover the pan and allow the vegetables to cook in its own steam for about 3 to 4 minutes, until just about cooked. You want the vegetables to remain little firm and crunchy and not too soft.
• Once done, turn off the heat and the Cabbage and Carrot Sambharo is ready to be served.
• Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean.

SOUTH INDIAN CABBAGE AND CARROT

Steps:

• Prepare chopped red onion and green chili, and set aside.
• Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
• Add tumeric to onion mixture and incorporate well.
• Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
• Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.