Simple Cabbage Peas CurryVeg
Enjoy this simple, wholesome Cabbage Peas Curry, a nutritious and budget-friendly dish that pairs perfectly with roti, naan, or steamed rice. Featuring shredded cabbage and tender green peas cooked with aromatic spices like turmeric, red chili, and garam masala, this recipe brings a comforting, home-style flavor to your table. It’s an easy-to-make, healthy vegetable preparation that is as satisfying as it is quick to assemble for a delicious everyday meal.
Ingredients
as needed Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 medium Onion (chopped)
few Curry Leaves
1 tsp Ginger-Garlic Paste
pinch Asafoetida Powder (Hing)
pinch Turmeric Powder
to taste Red Chilli Powder
1 tsp Coriander Powder
to taste Salt
pinch Garam masala Powder (Hot Spices)
1 cup Green Peas (boiled)
1 piece Cabbage (chopped)
small bowl Water
1 small Tomato (chopped)
handful Coriander Leaves (chopped)
Instructions
1
Pour a small amount of cooking oil into a pan and add mustard seeds. Once they splutter, add the cumin seeds.
2
Stir in the chopped onions, fresh curry leaves, ginger-garlic paste, and a pinch of hing (asafoetida). Cook until the onions are soft.
3
Add the turmeric powder, red chili powder, coriander powder, salt, and a pinch of garam masala. Mix the spices thoroughly with the onion base.
4
Add the boiled green peas to the pan, followed by the shredded cabbage. Toss everything together so the spices coat the vegetables.
5
Add a very small splash of water to help the vegetables cook. Reduce the flame to low, cover the pan with a lid, and let it cook for a few minutes until the cabbage is tender yet retains a slight crunch.
6
Add the chopped fresh tomatoes and coriander leaves. Give it a quick mix, then cover the pan again and turn off the flame. The residual heat will soften the tomatoes just enough without turning them into a mushy sauce.
7
Your cabbage peas curry is ready to be served hot with pulka, roti, naan, or rice.
Nutrition Facts
3 servings per recipe
