The Easy 5-Ingredient Indian Cookbook by Agarwal Meena

Author:Agarwal, Meena
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2022-04-19T00:00:00+00:00

FLAVOR BOOST: To bring in even more nutrients (beta-carotene, vitamins C and K, fiber, potassium, etc.!) and some earthy flavor, add 2 cups of chopped spinach in with the spices.

Patta Gobhi Ki Sabzi

Cabbage Stir-Fry

REGION: NORTH

30 MINUTES OR LESS DAIRY-FREE GLUTEN-FREE VEGAN

PREP TIME: 10 minutes COOK TIME: 10 minutes SERVES 4

I remember having a dish quite similar to this for dinner a couple of years ago at one of my friend’s homes. The spices were subtle, yet added a nice touch to what could be a very bland vegetable, the cabbage. I had to go home and make it my own. The panch phoron seeds first sautéed in the hot oil gave it just the right crunch. This pairs well with Aloo Tikki (Crispy Potato Cutlets/Cakes).

2 tablespoons canola oil

1 teaspoon panch phoron, homemade or store-bought

4 cups chopped green cabbage (from 1 large cabbage; see Ingredient tip)

1 tablespoon ground coriander

¼ teaspoon ground turmeric

¼ teaspoon garam masala, homemade or store-bought

Salt

Ground black pepper

1. In an 11- or 12-inch skillet, heat the oil over medium heat. Add the panch phoron and heat until the seeds start to sizzle. Add the cabbage, increase the heat to medium-high, and cook, stirring occasionally to keep it from burning, for 3 to 4 minutes, until the cabbage starts to soften slightly.

2. Add the coriander, turmeric, garam masala, and salt and pepper to taste and mix well. Cover and cook for another 1 to 2 minutes, until the cabbage is completely cooked through. Serve warm.

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