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A simple and quick North Indian stir-fry made with shredded cabbage, green peas, and aromatic spices. This comforting and healthy dish comes together in under 30 minutes and pairs perfectly with rotis.
For 4 servings
Begin by preparing all your vegetables. Wash the cabbage thoroughly and shred it finely. Finely chop the onion and tomatoes. Grate the ginger, mince the garlic, and slit the green chilies. Keep everything ready.
Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and sauté for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent. Then, add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the chopped tomatoes along with the spice powders: turmeric powder, coriander powder, and salt. Mix well and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy, and you see oil separating from the masala.
Now, add the shredded cabbage and green peas to the pan. Stir everything together for 2-3 minutes to ensure the cabbage is well-coated with the masala.
Cover the pan with a lid and reduce the heat to low. Let the cabbage cook in its own moisture for 10-12 minutes, or until it is tender but still has a slight crunch. Stir once or twice in between to prevent it from sticking to the bottom.
Uncover the pan, add the garam masala, and mix gently. Cook for one more minute to allow the flavors to meld. Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or as a side with dal and rice.
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A simple and quick North Indian stir-fry made with shredded cabbage, green peas, and aromatic spices. This comforting and healthy dish comes together in under 30 minutes and pairs perfectly with rotis.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 145.87 calories per serving with 4.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add one medium potato, diced, along with the onions. Sauté until the potatoes are partially cooked before adding the tomatoes and cabbage.
For added protein and texture, add 1/4 cup of soaked chana dal (split chickpeas) with the onions and cook until tender.
Use mustard seeds, urad dal, and a sprig of curry leaves for the tempering instead of cumin seeds. Finish with a tablespoon of grated fresh coconut.
Add 1/4 teaspoon of ajwain (carom seeds) to the tempering and a pinch of kasuri methi (dried fenugreek leaves) at the end for a distinct Punjabi flavor.
Cabbage is an excellent source of dietary fiber, which aids digestion, prevents constipation, and promotes a healthy gut microbiome.
This dish is ideal for weight management as it's low in calories but high in nutrients and fiber, helping you feel full and satisfied for longer.
A good source of Vitamin C and Vitamin K from cabbage, and Vitamin A from tomatoes, which collectively support a strong immune system, bone health, and good vision.
Spices like turmeric and ginger contain powerful anti-inflammatory compounds (curcumin and gingerol) that can help reduce inflammation in the body.
One serving of this Patta Gobi Sabzi contains approximately 130-140 calories, making it a light and healthy option for a meal.
Yes, it is very healthy. It's low in calories and fat, rich in dietary fiber from cabbage, and packed with vitamins and minerals from the vegetables and spices. It's an excellent dish for a balanced diet.
Absolutely. For a 'sattvic' or no onion-garlic version, simply skip them. You can increase the amount of ginger and asafoetida slightly to compensate for the flavor.
This usually happens if you add extra water or cook the cabbage for too long on high heat. The key is to cook it covered on low heat, allowing it to cook in its own steam without releasing excess water.
Yes, you can use purple cabbage. It will give the dish a vibrant color and a slightly sweeter taste. The cooking time and method remain the same.
Store any leftover sabzi in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat in a pan or microwave before serving.