Best 4 Indian Cabbage And Peas Stir Fry Recipes
Embark on a culinary journey to India with this delectable cabbage and peas stir-fry recipe. This vibrant dish, infused with aromatic spices and fresh vegetables, is a symphony of flavors that will tantalize your taste buds. Our collection features three variations to cater to diverse preferences: a classic version, a spicy rendition, and a vegan adaptation.
The classic cabbage and peas stir-fry forms the foundation of this culinary adventure. Tender cabbage and vibrant peas come together in a harmonious union, seasoned with a delightful blend of ginger, garlic, cumin, coriander, and turmeric. A touch of green chili adds a hint of heat, while tomatoes and onions contribute their natural sweetness.
For those who crave a more piquant experience, the spicy cabbage and peas stir-fry is sure to ignite your palate. This fiery variation takes the classic recipe to new heights with the addition of red chili powder and an extra green chili. Brace yourself for a taste explosion that will leave you craving more.
Lastly, our vegan cabbage and peas stir-fry caters to those with dietary restrictions or those seeking a plant-based option. This version stays true to the classic recipe's essence while substituting tofu for a protein-packed alternative. The tofu absorbs the aromatic spices and blends seamlessly with the other ingredients, delivering a satisfying and wholesome meal.
PATTA GOBHI KI SABZI | CABBAGE STIR FRY
Steps:
- Soak the mung dal in ¼ cup of hot water while you prep the cabbage
- Cut the head of cabbage in half. Then take one half and place it with the flat side down on the cutting board and thinly slice the cabbage into long strips. Then cut the strips in half. Chop about 6 cups of cabbage
- Set the Instant Pot to saute mode and heat oil. Add cumin seeds and allow them to sizzle. Turn Saute off. Add turmeric, red chili powder, and cabbage. Add salt and mix. Add water and layer the soaked dal on top. NOT: Do not mix as the dal can stick to the bottom of the pot.
- Close the lid and cook for 1 minute followed by quick release. Press cancel and open the Instant Pot. Mix well and garnish with cilantro
- In a large nonstick pan heat oil. Add cumin seeds and allow them to sizzle. Add turmeric, red chili powder and cabbage, salt, and soaked mung dal. Mix well and cook covered with the lid on for 5 minutes on medium heat
- After 5 minutes taste and if the texture is good for you, turn the heat off and enjoy the cabbage. If you like it cooked soft, mix well and cook covered for another 5 minutes
Nutrition Facts : Calories 100 kcal, Carbohydrate 11 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 608 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
INDIAN STIR FRIED CABBAGE
Fast, tasty, healthy... what more do you need? Using this as a quick side for roast pork to balance out the Christmas cookies. LOL Received in an email from gourmet-recipes-from-around-the-world. Thanks, Pete!
Provided by Busters friend
Categories Low Protein
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the wok with a lid or spatter screen. After the seeds stop sputtering, add the cabbage. Add the turmeric, garlic, salt and cayenne and toss well.
- Reduce the heat to medium and stir occasionally until crisp-tender. (The original recipe suggests you cover and steam the cabbage for 5 minutes but I don't have a cover so just mixed it around for 5 to 10 minutes.) Serve hot.
Nutrition Facts : Calories 186.4, Fat 14.3, SaturatedFat 2.1, Sodium 623.1, Carbohydrate 14.6, Fiber 5.6, Sugar 8.3, Protein 3.8
INDIAN CABBAGE AND PEAS STIR FRY
My friend Sirisha, from South India, introduced me to this. It is great! I like it hot and cold. There are several versions on 'zaar, but this one has stronger spices than most. It is somewhat hot, but mostly just very flavorful! I prefer it without the onion. The amounts are approximate, as she never measure. I do, though. :)
Provided by Hwin5168
Categories Low Protein
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in pan over medium heat. Add mustard seeds, cumin seeds, and red chiles. They will start to crackle, like popcorn.
- After they have crackled for a couple minutes, add green chile and optional onion. Fry 3-4 minutes.
- Add shredded cabbage. Cover and cook about 3 minutes, stirring twice.
- Add peas, turmeric, and salt. Cook 6-7 minutes, stirring occasionally.
- Add optional curry leaves at the end.
INDIAN CABBAGE AND PEAS
This is an authentic Indian cabbage and pea curry. The recipe is designed to replicate the cabbage and peas dish at our local Indian restaurant. Hope you enjoy it! It's very spicy (i.e, it might make you cry), so you may want to tone it down a little.
Provided by Vegan Courtney
Categories Curries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Shred the cabbage coarsely.
- Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
- Heat the spices gently for about 2 minutes, stirring often.
- Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes.
- Add the water and the peas.
- Cover, and cook over medium heat for 20 minutes.
- Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes.
- There should be very little or no excess liquid at this point.
- Serve hot with basmati rice.
- Enjoy!
Nutrition Facts : Calories 176.6, Fat 9.2, SaturatedFat 1.4, Sodium 828.4, Carbohydrate 20.3, Fiber 7.7, Sugar 9.3, Protein 5.7
Tips:
- Choose the right cabbage: For the best flavor and texture, use fresh, crisp cabbage. Look for cabbages that are heavy for their size and have tightly packed leaves.
- Cut the cabbage correctly: To ensure even cooking, cut the cabbage into thin, uniform strips. This will help the cabbage cook quickly and evenly.
- Use a large skillet or wok: A large skillet or wok will help you cook the cabbage and peas in a single layer, which will prevent them from steaming and becoming soggy.
- Cook the cabbage and peas over high heat: High heat will help to quickly cook the cabbage and peas and prevent them from becoming mushy.
- Stir the cabbage and peas frequently: Stirring frequently will help to prevent the cabbage and peas from sticking to the pan and will also help to ensure even cooking.
- Season the cabbage and peas to taste: Once the cabbage and peas are cooked, season them to taste with salt, pepper, and any other desired seasonings.
- Serve the cabbage and peas immediately: Cabbage and peas are best served immediately after cooking. They can be served as a side dish or as a main course.
Conclusion:
This Indian cabbage and peas stir-fry is a quick, easy, and delicious vegetarian dish. It is packed with flavor and is perfect for a weeknight meal. The cabbage and peas are cooked in a flavorful sauce made with ginger, garlic, onion, and spices. The dish is then garnished with cilantro and served with rice or roti.
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