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A simple and wholesome North Indian stir-fry with shredded cabbage and sweet green peas. This quick and easy sabzi is lightly spiced and comes together in under 30 minutes, perfect for a weeknight meal with rotis or parathas.
For 4 servings
Heat oil in a kadai or wide pan over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds. Then, add the asafoetida and sauté for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and green chilies, and continue to sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 4-5 minutes, mashing them gently with your spatula, until they turn soft and pulpy.
Add the powdered spices: turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook the masala for 2-3 minutes, until you see oil beginning to separate from the mixture.
Add the shredded cabbage and green peas to the pan. Toss everything together thoroughly to ensure the vegetables are evenly coated with the masala.
Cover the pan with a lid, reduce the heat to low-medium, and let the sabzi cook for 10-12 minutes. The cabbage will release its own moisture, so no extra water is needed. Stir occasionally to prevent it from sticking to the bottom.
Once the cabbage is tender yet retains a slight crunch, turn off the heat. Sprinkle garam masala and optional lemon juice over the sabzi. Garnish with fresh coriander leaves and give it a final mix.
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A simple and wholesome North Indian stir-fry with shredded cabbage and sweet green peas. This quick and easy sabzi is lightly spiced and comes together in under 30 minutes, perfect for a weeknight meal with rotis or parathas.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 157.23 calories per serving with 5.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve the Patta Gobhi Matar Sabzi hot with fresh rotis, parathas, or as a side dish with dal and rice.
Add one medium potato, diced, along with the onions. Sauté until the potatoes are lightly browned and partially cooked before proceeding with the rest of the recipe.
For a more robust flavor, crush 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms and add it along with the garam masala at the end.
Use coconut oil for cooking. In the tempering, use 1 teaspoon of mustard seeds and a sprig of curry leaves instead of cumin seeds. Garnish with 2 tablespoons of freshly grated coconut at the end.
Add 100g of cubed paneer in the last 2-3 minutes of cooking for a protein-rich version.
Cabbage and peas are excellent sources of dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining a healthy weight by providing a feeling of fullness.
Cabbage is packed with Vitamin C, a powerful antioxidant that strengthens the immune system, protects the body against infections, and promotes healthy skin.
This dish is naturally low in calories and fat, making it an ideal choice for weight management and for those looking to maintain a healthy, balanced diet without compromising on flavor.
Cabbage is a good source of Vitamin K, an essential nutrient that plays a crucial role in bone metabolism and helps in blood clotting, contributing to overall skeletal strength.
A single serving of this Patta Gobhi Matar Sabzi contains approximately 150-170 calories, making it a light and healthy option. The exact count can vary based on the amount of oil used.
Yes, it is a very healthy dish. It is rich in dietary fiber from cabbage and peas, packed with essential vitamins like C and K, and is low in calories. Using minimal oil makes it an excellent choice for a nutritious, everyday meal.
Absolutely. For a 'satvik' or Jain version, you can simply omit the onion and ginger-garlic paste. The flavor will be slightly different but still delicious, relying more on the tomatoes, ginger (if used), and spices.
If the sabzi becomes watery, remove the lid and increase the heat to medium-high. Cook for a few minutes, stirring frequently, until the excess moisture evaporates. Also, adding salt later in the cooking process can help control the amount of water released by the cabbage.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a pan or microwave before serving. The flavors often meld and taste even better the next day.