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Quick & Easy Indian Recipe: Cabbage With Green Peas

Simple Indian vegetable side dish recipe

Cabbage and Green Peas

Sample recipe from Paakam, Everyday Indian For A Vegetarian Lifestyle by Anu Canumalla

Ideally, use a large heavy weight stainless sauté pan or frying pan with a lid to cook this vegetable recipe. If you don't have asafoetida, or curry leaves, don't worry, this cabbage & peas recipe will still be delicious.

This Indian vegetable recipe goes well with other Indian foods: dhal, chapatis, rice, and chutney

Total prep & cook time: 30 min

4 Servings

Nutrition Data Per Serving (168 grams): Calories 228, 3g protein, 25g carbs, 2g fiber, 14g fat, 0mg cholesterol, 14mg sodium. low in sodium and has no cholesterol.

Ingredients:

  • 2 cups green cabbage, cored and chopped (I sliced it thinly)
  • 1 cup green peas, fresh or frozen
  • 1/4 tsp mustard seeds
  • pinch turmeric
  • pinch asafoetida
  • 2 tsp red chili powder (or to taste - I used a pinch)
  • Optional: Sprig of curry leaves (available in Indian grocery stores)
  • salt to taste
  • 3 Tbsp olive oil
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Directions:

  1. Heat the oil on low in the sauté pan
  2. When hot add the mustard seeds, and curry leaves, if using
  3. When the seeds splutter, add the cabbage and peas
  4. Add the turmeric, asoefetida, and chili powder
  5. Stir. Cook covered for 5 minutes, adding 1 Tbsp water if needed to keep the mixture from sticking to the pan and burning
  6. Add salt, and cook (covered) for 15 minutes on low
  7. Serve hot with rice

Recipe Tips:

In the orginal recipe, no water is added to the pan. But depending on your pan and your stove, you may need to add a tablespoon or so to keep the mixture from sticking - or else turn down your burner!

I used frozen peas, adding them when the cabbage was nearly cooked, and reduced the red chili powder from 2 tsp to a small pinch. Use the full amount if you like very hot food.

As an alternative the green peas can be omitted, and 1 - 2 tbsp of fresh coconut can be sprinkled just before serving.

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