Indian Cabbage And Peas Stir Fry Food

INDIAN CABBAGE AND PEAS

Indian Cabbage and Peas image

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

Ingredients

3 tablespoons vegetable oil
1 teaspoon crushed dried red chili
1/2 teaspoon ground ginger
1/2 teaspoon whole mustard seeds
1/2 teaspoon ground cumin
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 teaspoons salt
1 head cabbage
2 1/2 cups peas
1 cup water
1 tablespoon soy margarine or 1 tablespoon ghee (for authenticity)
1 1/2 teaspoons garam masala (warm Indian spices)
1 tablespoon lemon juice
1/2 teaspoon sugar

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

Indian Cabbage and Peas Stir Fry image

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

Ingredients

2 tablespoons oil
1 tablespoon cumin seed
1 tablespoon mustard seeds
1 red chili pepper (halved)
1 green chili pepper (cut up)
1 medium onion, shredded (optional)
1 lb shredded cabbage
1 cup frozen peas
1/2 teaspoon ground turmeric
1/4 teaspoon salt
4 -5 shredded curry leaves (optional)

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

Indian Cabbage Stir-Fry image

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

Ingredients

½ cup split mung beans
8 cups water
1 small head cabbage, shredded
salt to taste
3 tablespoons extra-virgin olive oil
½ teaspoon black mustard seeds
6 fresh curry leaves, or more to taste
2 cloves garlic, crushed
⅛ teaspoon cumin seeds
⅛ teaspoon asafoetida powder
¼ teaspoon ground turmeric
1 pinch red chile powder, or to taste
3 tablespoons grated fresh coconut
1 tablespoon minced cilantro leaves

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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