SAUTEED INDIAN CABBAGE WITH CARROT & PEAS (V+GF)
Sauteed Indian Cabbage with Carrot & Peas (V+GF) is a quick, bursting with flavors & easy recipe made using garam masala.
Provided by Molly Kumar
Categories Side
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 148 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 345 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CABBAGE AND CARROT SAMBHARO RECIPE - GUJARATI VEGETABLE STIR FRY
Cabbage Cabbage and Carrot Sambharo Recipe is a traditional warm salad of sorts typically prepared in Gujarat. The unique thing about this salad is the vegetables are lightly stir fried but not cooked soft. They remain mildly crunchy, and are usually had along with papdi, dhokla, fafda and other popular Gujarati snacks. Sometimes it is also made with just carrots, or with the addition of raw papaya or capsicum. Serve Cabbage And Carrot Sambharo along with Palak Ragi & Oats Wheat Thepla Recipe or Beetroot & Sesame Thepla Recipe for a simple mean. If you like this recipe, you can also try other Dry Vegetable recipes such as Sweet Corn Poriyal Recipe Awadhi Style Karela Ka Dulma Recipe Dahi Suran Ki Sabzi Recipe
Provided by Anjana Chaturvedi
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 12
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
My mother-in-law taught me this simple, yet delicious dish. It works well with many different types of cuisines, and currently is the only way I can get my husband to eat cabbage.
Provided by KVasanth
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 84.3, Fat 5.7, SaturatedFat 1.1, Sodium 257.9, Carbohydrate 8.4, Fiber 2.2, Sugar 4, Protein 1.3
INDIAN CABBAGE AND CARROTS
A sweet and spicy way to use up that leftover cabbage. This is my everyday version of Madhur Jaffrey's Sambhara. If you like Indian food, definitely pick up one of her cookbooks!! So good and so simple.
Provided by Stephanie in Pittsb
Categories Vegetable
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wok or deep, wide skillet over a medium-high flame.
- When hot, put in mustard seeds.
- As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
- Stir once.
- Within seconds the chili will turn dark red.
- Put cabbage, carrots, and hot pepper in the pan.
- Turn the heat down to medium and stir the vegetables for about 30 seconds.
- Add salt, sugar and cilantro.
- Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
- Stir in lemon juice.
- Remove red chili and serve.
- Note: You may want to have a lid handy for when the mustard seeds begin to pop.
- They're hot little projectiles before they're mixed with the veggies.
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