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 THORAN-STYLE SALAD (INDIAN SALAD)
A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double batch of the recipe written below
Provided by Nagi
Categories Side Salad
Number Of Ingredients 15
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.
Nutrition Facts : Calories 141 kcal, Carbohydrate 10 g, Protein 2 g, Fat 11 g, SaturatedFat 10 g, Sodium 410 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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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