CABBAGE SABZI

INGREDIENTS

  • 3 TSP OIL

  • 1 TSP JEEA / CUMIN

  • 1 TSP KASURI METHI / DRY FENUGREEK LEAVES

  • 1 ONION, FINELY CHOPPED

  • ½ TSP GINGER GARLIC PASTE

  • 1 TOMATO, FINELY CHOPPED

  • 1 POTATO / ALOO, FINELY CHOPPED

  • ¼ TSP TURMERIC / HALDI

  • ½ TSP KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

  • 1 TSP CORIANDER POWDER

  • ¾ TSP SALT

  • 4 CUP CABBAGE, SHREDDED

  • ½ CUP PEAS / MATAR

  • ¼ TSP GARAM MASALA

  • 2 TBSP CORIANDER LEAVES, FINELY CHOPPED

INSTRUCTIONS


1. FIRSTLY, IN A LARGE KADAI HEAT 3 TSP OIL AND SAUTE 1 TSP JEERA AND 1 TSP KASURI METHI TILL THEY TURN AROMATIC.


2. NOW ADD 1 ONION FOLLOWED BY ½ TSP GINGER GARLIC PASTE AND SAUTE WELL.


3. ADDITIONALLY, ADD 1 TOMATO AND SAUTE UNTIL THEY TURN SOFT AND MUSHY.


4. FURTHERMORE, ADD 1 FINELY CHOPPED POTATO AND COOK WELL.


5. ADD ¼ TSP TURMERIC, ½ TSP CHILLI POWDER, 1 TSP CORIANDER POWDER AND ¾ TSP SALT. SAUTE WELL.


6. FURTHER, ADD 4 CUP CABBAGE AND ½ CUP PEAS. MIX WELL.


7. COVER COOK TILL THE CABBAGE, PEAS AND POTATOES ARE COOKED COMPLETELY.


8. NOW ADD ¼ TSP GARAM MASALA AND 2 TBSP CORIANDER LEAVES. MIX WELL.


9. FINALLY, SERVE CABBAGE SABZI WITH HOT CHAPATHI OR ALONG WITH RICE.

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