Indian fried cabbage
Discover a flavorful twist on traditional stir-fried vegetables with this Indian Fried Cabbage recipe! Made with fresh pak-choi, aromatic spices like cumin and paprika, and a hint of ginger, it’s an easy and healthy dish that's perfect for any meal. Includes tender peas for added texture and nutrients.
- 20 Jan 2025
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 9 Ingredients
Indian fried cabbage, also known as Patta Gobhi, is a flavorful and nutritious dish that incorporates the aromatic spices of India. This recipe uses Chinese cabbage, peas, and a blend of spices to create a vibrant and healthy side dish or main course. It's a quick and easy way to bring Indian flavors to your table.
Ingredients:
Instructions:
- Rinse the Chinese cabbage thoroughly under cold water to remove any dirt.
- Cut off the base and separate the leaves. If the stems are thick, you may want to slice them thinly for even cooking.
- Chop the leaves into bite-sized pieces and set aside.
- In a large frying pan or wok, heat the 2 tbsp of olive oil over medium heat.
- Once the oil is hot, add 1 tsp of ground cumin. Let it fry for a few seconds until it releases its aroma, but be careful not to burn it.
4. Add Ginger:
- Add the 2 tbsp of finely chopped ginger root to the pan. Sauté for about 1-2 minutes until it becomes fragrant and slightly golden.
- Add 1 tsp of paprika and the 3/4 cup of peas to the pan. Stir well to coat the peas with the spices and sauté for another 2 minutes.
- Add the chopped Chinese cabbage to the pan. Stir to mix thoroughly with the spices and peas.
- Reduce the heat to medium-low. Add 1/4 cup of water to the pan to create some steam. This will help in cooking the cabbage evenly and prevent it from sticking to the pan.
- Add a dash of salt (about 0.40g) to the pan and mix well.
- Cover the pan with a lid and let it cook for about 5-7 minutes. Stir occasionally to ensure even cooking.
- Remove the lid and check if the cabbage is tender. If not, cook for an additional 2-3 minutes without the lid until the water evaporates and the cabbage reaches your desired tenderness.
- Finally, sprinkle 1 tsp of finely chopped coriander leaves, stir well and cook for another minute.
- Your Indian Fried Cabbage is ready to be served. Enjoy it as a side dish or a light main course.
Tips:
- Ensure that the Chinese cabbage is thoroughly washed and chopped evenly for uniform cooking.
- Adjust the level of spices according to your preference. For a spicier dish, you may add a bit more paprika or some chopped green chilies.
- Stir frequently while cooking to avoid the cabbage sticking to the pan and to ensure even seasoning.
- You can add other vegetables such as carrots or bell peppers for additional flavors and nutrients.
This Indian fried cabbage dish is a delicious and healthy option that is easy to prepare. The combination of spices, Chinese cabbage, and peas makes for a flavorful and aromatic meal. Enjoy this dish as a side or a light main course along with some rice or naan for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 55kcal | 3% |
| Protein | |
| Protein 4.67g | 3% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 3.54g | 9% |
| Sugar 3.70g | 4% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.04g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 510ug | 57% |
| Choline 22mg | 4% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 1.52mg | 10% |
| Vitamin B6 0.45mg | 27% |
| Vitamin B9 150ug | 39% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 100mg | 108% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 100ug | 86% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 2.54mg | 23% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 590mg | 17% |
| Selenium, Se 1.38ug | 3% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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