A simple, everyday Gujarati stir-fry made with shredded cabbage and tender potatoes. Lightly spiced and quick to prepare, it's a comforting and healthy side dish that pairs perfectly with hot rotis.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
209cal
5gprotein
23gcarbs
11g
Ingredients
500 g Cabbage (About 1 medium head, finely shredded)
300 g Potatoes (About 2 medium, peeled and diced into 1/2-inch cubes)
200 g Tomatoes (About 2 medium, finely chopped)
3 tbsp Vegetable Oil
0.75 tsp Mustard Seeds (Also known as Rai)
0.75 tsp Cumin Seeds (Also known as Jeera)
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Ginger Paste
2 pcs Green Chilies (Slit lengthwise or finely chopped)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
This gujarati dish is perfect for dinner. With 741.5999999999999 calories and 23.11g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder (Also known as Haldi)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander-Cumin Powder (Also known as Dhana Jeeru)
1 tsp Salt (Adjust to taste)
1 tsp Sugar (Optional, for authentic Gujarati taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Vaghar)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to crackle completely, which takes about 30 seconds.
Add the cumin seeds and asafoetida. Sauté for 10-15 seconds until the cumin seeds sizzle and become fragrant.
Add the ginger paste and green chilies, and sauté for another 30 seconds, being careful not to burn them.
2
Cook the Potatoes
Add the diced potatoes to the pan. Stir well to coat them with the tempering spices.
Cover the pan with a lid and reduce the heat to medium-low. Cook for 7-8 minutes, stirring occasionally.
Cook until the potatoes are about 70% tender. You can check by pressing a piece with a spatula.
3
Add Cabbage, Tomatoes, and Spices
Add the shredded cabbage and chopped tomatoes to the pan.
Sprinkle the turmeric powder, red chili powder, coriander-cumin powder, and salt over the vegetables.
Mix everything thoroughly, ensuring the vegetables are evenly coated with the spices.
4
Cook the Shaak
Cover the pan again and continue to cook on medium-low heat for 10-12 minutes.
Stir every 3-4 minutes to prevent sticking. The vegetables will release their own moisture, so you shouldn't need to add extra water.
Cook until the cabbage is tender yet retains a slight crunch, and the potatoes are fully cooked and soft.
5
Finish and Garnish
Turn off the heat. Stir in the sugar (if using) until it dissolves.
Add the fresh lemon juice and mix well.
Garnish with freshly chopped coriander leaves and serve hot with rotis, phulkas, or as a side with dal and rice.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
