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Today I cooked Cabbage curry. This simple recipe contains some curry seasonings and half ful of green peas. I loved this combination. If you prefer a soupy dish, then it can be added little water else cabbage itself full of water. Especially you can cook this recipe in winter season, it will definitely give the dish a nice and leafy texture & distinct flavor. It can be paired with Roti/ Flatbread or drizzle over rice.
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Let's jump to the recipe,
Yield – 2 servings
Timing – 15 min
Prep time – 15 min
Total- 30 min
Ingredients:
Cabbage – 300gm, shredded
Peas – 50gm, frozen/fresh
Onion – 1 small, sliced
Tomatoes – 1 small, chopped
Mustard seeds – ½ tsp
Garlic – 1 tsp, finely chopped
Turmeric powder – ½ tsp
Red chili powder – ½ tsp
Black pepper powder – ½ tsp
Meat masala – ½ tsp
Water as required
Salt to taste
Method-
Heat the pan on medium flame. Add oil, after heating it add mustard seeds, let it crackle, then add crushed garlic and sliced onions, sauté it until the onions get translucent. Add shredded cabbage and green peas, mix it for 4-5 minutes.
Add turmeric powder, red chili powder, black pepper powder and meat masala powder, stir it quickly. Then add tomatoes and give it a nice stir. Sprinkle some salt as per your taste and finally add a little water if required.
Close the lid of the pressure cooker. To cook this recipe, you can use any pan. wait for 1 whistle of the pressure cooker or cook it until it gets cooked, because of the leafy texture it cooked quickly. Turn of the flame, and if you cooked in pressure cooked just wait for depressurized itself and then open the lid. Now, it’s ready to be served.
Storage- It can be stored in a refrigerator for up to 2 days.
