Cabbage stir fry is an easy go-to dinner for me along with either rice or flatbreads. This is healthy too. Make this stir-fried cabbage quickly in just 20 minutes. Also, this is vegan, gluten-free.
INGREDIENTS:
- Cabbage
- Green peas
- Carrots
- Potatoes
- Onion
- Tomato
- Ginger garlic minced
- Spices – cumin seeds, coriander powder, red chili powder, turmeric powder, cumin powder, garam masala (optional)
- Herbs – Fresh cilantro leaves
INSTRUCTIONS: –
Heat oil in a skillet. Add cumin seeds and let them splutter. Add chopped onion, ginger, garlic, and sauté for a minute. Then add tomatoes and cook till tomatoes are soft. Now add all the spices mentioned. Give a nice stir and add 2 – 4 tbsp water so that the spices won’t burn.
Now add the potatoes, carrots, green peas. Add 1/4 cup water and stir well. Cover with a lid and simmer for 5 – 6 minutes or till the vegetables are fork-tender. Next, add chopped cabbage and stir quickly. Cover the skillet again and cook for 5 – 7 minutes again. Now keep it on high flame for some time. Don’t overcook as it will turn mushy.
INSTRUCTIONS-2
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Heat a frying pan and add 3 tbsp oil.
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Add 1 tsp cumin seeds and let it crackle.
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After that add finely chopped ginger, garlic, onion chopped.
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Saute till translucent.
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Add chopped tomatoes. Sauté till tomatoes are soft.
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Then add coriander powder, cumin powder, red chilli powder and turmeric powder.
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Sauté for a minute. You may add 1 – 2 tbsp of water to avoid burning of masala.
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Add diced potatoes, carrots, and green peas.
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Toss them well. Add half of the salt and 1/4 cup water.
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Cover it with a lid.
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Simmer for 5 – 6 minutes till it’s fork tender.
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Add chopped cabbage and mix well.
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Again cover well and cook for another 5 – 7 minutes.
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Add a pinch of garam masala. This is optional though.
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Garnish with freshly chopped coriander leaves and serve hot.
How is this keto friendly with potatoes?
How many carbs?