Indian Cabbage And Peas Stir Fry Food
INDIAN CABBAGE AND PEAS
This is an authentic Indian cabbage and pea curry. The recipe is designed to replicate the cabbage and peas dish at our local Indian restaurant. Hope you enjoy it! It's very spicy (i.e, it might make you cry), so you may want to tone it down a little.
Provided by Vegan Courtney
Categories Curries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Shred the cabbage coarsely.
- Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
- Heat the spices gently for about 2 minutes, stirring often.
- Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes.
- Add the water and the peas.
- Cover, and cook over medium heat for 20 minutes.
- Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes.
- There should be very little or no excess liquid at this point.
- Serve hot with basmati rice.
- Enjoy!
Nutrition Facts : Calories 176.6, Fat 9.2, SaturatedFat 1.4, Sodium 828.4, Carbohydrate 20.3, Fiber 7.7, Sugar 9.3, Protein 5.7
INDIAN CABBAGE AND PEAS STIR FRY
My friend Sirisha, from South India, introduced me to this. It is great! I like it hot and cold. There are several versions on 'zaar, but this one has stronger spices than most. It is somewhat hot, but mostly just very flavorful! I prefer it without the onion. The amounts are approximate, as she never measure. I do, though. :)
Provided by Hwin5168
Categories Low Protein
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in pan over medium heat. Add mustard seeds, cumin seeds, and red chiles. They will start to crackle, like popcorn.
- After they have crackled for a couple minutes, add green chile and optional onion. Fry 3-4 minutes.
- Add shredded cabbage. Cover and cook about 3 minutes, stirring twice.
- Add peas, turmeric, and salt. Cook 6-7 minutes, stirring occasionally.
- Add optional curry leaves at the end.
INDIAN CABBAGE STIR-FRY
Shredded cabbage stir-fried with Indian spices and mung beans or chickpeas. Serve hot with rice, rotis, or naan.
Provided by petsgive
Categories Side Dish Vegetables
Time 4h45m
Yield 4
Number Of Ingredients 14
Steps:
- Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
- Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.
- Drain the cabbage mixture in a colander and set aside.
- Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
- Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 28.5 g, Fat 12.1 g, Fiber 9.2 g, Protein 9.1 g, SaturatedFat 2.7 g, Sodium 90.5 mg, Sugar 7.7 g
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