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A heartwarming Parsi dish where tender cabbage and potatoes are cooked in a simple masala, with eggs cracked on top and gently cooked until just set. It’s a perfect one-pan meal, best enjoyed with warm rotis.
For 4 servings
Heat oil in a large, wide pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onions and sauté for 6-8 minutes until they are soft and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well and cook for 5-6 minutes, using your spatula to mash the tomatoes, until they break down and oil begins to separate from the masala.
Add the diced potatoes and 1/4 cup of water. Stir to coat, then cover the pan and cook on low-medium heat for 7-8 minutes until the potatoes are about halfway cooked (a knife should go in with some resistance).
Add the shredded cabbage and optional sugar. Mix thoroughly to combine with the masala. Cover and cook for another 10-12 minutes, stirring occasionally, until both the cabbage and potatoes are fully tender. If the mixture looks too dry, add a splash of water.
Once the vegetables are cooked, reduce the heat to low. Use the back of a spoon to create four evenly spaced indentations or 'wells' in the vegetable mixture.
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A heartwarming Parsi dish where tender cabbage and potatoes are cooked in a simple masala, with eggs cracked on top and gently cooked until just set. It’s a perfect one-pan meal, best enjoyed with warm rotis.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 298.6 calories per serving with 11.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Carefully crack one egg into each well. Sprinkle the remaining 1/4 tsp of salt and the garam masala powder evenly over the eggs.
Cover the pan with a tight-fitting lid and let the eggs steam on low heat for 5-7 minutes. Cook until the egg whites are opaque and fully set, but the yolks are still runny. For firmer yolks, cook for an additional 1-2 minutes.
Turn off the heat. Garnish generously with fresh coriander leaves. Serve immediately with hot rotis, chapatis, or Parsi pav.
Increase the amount of green chilies or red chili powder. You can also add a pinch of black pepper along with the garam masala on the eggs.
Omit the eggs. Instead, crumble firm tofu and mix it into the cooked vegetables for the last 2-3 minutes of cooking to create a 'Kobi Papeta ma Tofu Bhurji'.
Incorporate other vegetables like green peas or chopped bell peppers along with the cabbage for added texture and nutrition.
The eggs provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Cabbage and potatoes are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is rich in vitamins like Vitamin C and K from cabbage, and B vitamins from eggs and potatoes, supporting everything from bone health to energy metabolism.
A single serving of Kobi Papeta ma Eeda contains approximately 350-420 calories, depending on the amount of oil used and the size of the eggs. This makes it a well-balanced and moderately caloric main dish.
Yes, it is a relatively healthy and balanced meal. It provides protein from eggs, complex carbohydrates from potatoes, and fiber, vitamins, and minerals from cabbage, tomatoes, and onions. Using a moderate amount of oil keeps it nutritious.
You can prepare the cabbage and potato vegetable base ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat the vegetable mixture in a pan and then crack the fresh eggs on top to cook.
This dish is traditionally served with soft Parsi pav (bread rolls), rotis, or chapatis. A simple side salad or some plain yogurt (curd) also complements it well.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the egg yolks will solidify upon reheating. Reheat gently in a pan or microwave.
Cabbage can become mushy if overcooked or if too much water is added. Ensure you shred it rather than chop it finely, and rely on the steam and its own moisture to cook. Stir only occasionally to prevent it from breaking down too much.