Cabbage & Pea Stir-fry (Sabzi)
A quick and easy Indian-style stir-fry featuring tender-crisp cabbage and sweet green peas, elevated by the aromatic warmth of asafoetida and mustard seeds.
For 3 servings
**Prep Vegetables**: Thoroughly wash and finely shred the cabbage. If using fresh peas, shell them. If using frozen peas, thaw them by rinsing under cold water. Finely chop the green chili (if using) and grate or mince the ginger.
**Heat Oil**: Heat a large skillet or wok over medium-high heat. Once hot, add the oil.
**Temper Spices**: Add the mustard seeds to the hot oil. Let them splutter and pop for about 10-15 seconds. Immediately add the asafoetida, chopped green chili (if using), and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn the asafoetida.
**Add Cabbage**: Add the shredded cabbage to the skillet. Stir well to coat the cabbage with the tempered spices.
**Cook Cabbage**: Continue to stir-fry the cabbage on medium-high heat for 5-7 minutes, stirring frequently, until it begins to soften but still retains a slight crunch (tender-crisp).
**Add Peas & Seasoning**: Stir in the thawed green peas, turmeric powder, and salt. Mix thoroughly.
**Finish Cooking**: Continue to cook for another 2-3 minutes, stirring occasionally, until the peas are heated through and the cabbage is cooked to your desired tenderness. Avoid overcooking to maintain the vibrant color and texture.
**Garnish & Serve**: Remove from heat. Stir in the fresh chopped cilantro. Serve hot as a side dish with roti, naan, or rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overcrowd**: Cook in batches if your pan isn't large enough, to ensure proper stir-frying rather than steaming. Overcrowding can lead to soggy vegetables.
- 2**High Heat is Key**: Maintain medium-high to high heat throughout the stir-frying process for best texture. This helps the cabbage cook quickly and retain its crispness.
- 3**Adjust Spice**: For more heat, add an extra green chili or a pinch of red chili powder along with the turmeric. For less heat, omit the green chili.
- 4**Freshness Matters**: Use fresh, crisp cabbage for the best results. Limp or old cabbage will not have the same vibrant texture and flavor.
Adapt it for your goals.
Add-ins
Incorporate other quick-cooking vegetables like finely diced carrots, bell peppers, or spinach in the last few minutes of cooking for added nutrition and color.
Protein BoostProtein Boost
Stir in cooked paneer cubes, crumbled tofu, or chickpeas for a more substantial meal that can stand alone.
Aromatic TwistAromatic Twist
A pinch of garam masala or a dash of cumin powder can be added along with the turmeric for a different flavor profile, enhancing the warmth of the dish.
Why this is on our healthy list.
Rich in Vitamins & Fiber
Cabbage is an excellent source of Vitamin C and K, and dietary fiber, aiding digestion and boosting immunity.
Antioxidant Powerhouse
Both cabbage and peas contain antioxidants that help combat oxidative stress and reduce inflammation in the body.
Plant-Based Protein
Green peas contribute a good amount of plant-based protein, making this dish a nutritious option for vegetarians and vegans.
Frequently asked questions
While fresh cabbage is preferred for its crisp texture, you can use frozen shredded cabbage. Thaw it completely and squeeze out excess water before adding to the pan to prevent the dish from becoming watery.
