Stir fried Cabbage & Green Peas

Stir fried Cabbage & Green Peas

Cabbage and green peas is an ultimate combination. This is one of the common Indian main course dish which goes well with any kind of breads. This is prepared in many ways. e.g. in north Indian preparation, we use cumin seeds where as in western and southern part mustard seeds and curry leaves.

If you want to make this as weight-loss recipe then skip adding potatoes to the dish. Its a low carb dish.

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Stir fried Cabbage & Green Peas
Stir fried Cabbage & Green Peas
Print Recipe
This is easy stir fried cabbage and peas recipe which is low in carb and healthy main course.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian
  • KeywordEasy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
15 Minutes
Stir fried Cabbage & Green Peas
Stir fried Cabbage & Green Peas
Print Recipe
This is easy stir fried cabbage and peas recipe which is low in carb and healthy main course.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian
  • KeywordEasy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
15 Minutes
Instructions
  1. Take a frying pan and keep on high flame. Add 3-4 tbsp refined oil. For taste add 1/4th tbsp ghee/ butter to it.
  2. Add 1 tsp cumin seeds and let it crackle. After that add finely chopped ginger, garlic, green chillies and stir till it leaves the pungent smell.
  3. Add chopped tomatoes and stir and sauté till tomatoes are soft.
  4. Add medium diced potatoes, cabbage and green peas. Mix it well. Add salt as per taste.
  5. Saute for 5 min by stirring occasionally. Then add coriander powder, red chilli powder and turmeric powder and add them. Sauté for another 1-2 mins. You may add 1 – 2 tbsp of water to avoid burning of masala.
  6. Put a lid on the pan and cook for 10 – 15 minutes on low flame. Stir occasionally to avoid sticking at the base
  7. Avoid adding water completely but in that case you can add 2 tbsp oil more and completely fry it on low flame.
  8. Add a pinch of garam masala. (Optional) if you don’t like the taste of garam masala you may skip. Add ¼ teaspoon of sabji masala instead and stir well.
  9. Garnish with freshly chopped coriander leaves and add few drops of lemon juice (optional). Serve hot with poori, chapatti, rice etc.
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