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This quick spiced cabbage stir fry is an easy, delicious and healthy main dish. Vegan and Gluten Free Recipe. Jump to Recipe
Cabbage is another one of the frequently used vegetable, for Indian main course dishes in our house. Right after cauliflower and potato. This dish is one of the quick stir fry versions with some garlic, mustard seeds and yellow mung lentils.
Quick Spiced Cabbage Stir Fry (Patta Gobi Ki Subzi)
Ingredients
- 2 cups cabbage finely chopped/sliced
- 2 teaspoons canola oil
- 1/2 teaspoon mustard seeds
- 1 dry red chili pepper, (more or less by taste)
- salt to taste, (1/4 teaspoon)
- 1 teaspoon minced garlic
- 1/4 teaspoon turmeric powder
- pinch asofetida, (hing)
- 1 teaspoon yellow mung lentils/daal, (skinless split mung beans)
Instructions
- In a large pan, add oil and heat on medium heat for 2 minutes
- Add in mustard seeds when the oil is hot.
- Add in asofetida. Break the red chili pepper and add to the oil and mix well.
- Add in the garlic and cook for a minute.
- Add in the turmeric and the daal/beans and mix for a minute.
- Add in th cabbage and salt and mix well. Cover and cook on low heat for 15-20 minutes stirring occassionally.
- Serve hot with Roti ,Naan or rice, with pickles or daal/lentil curry!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Garlic flavoured cabbage fry is a nice change. Will definitely make again 🙂
I also made this using a leftover head of cabbage. It’s terrific. It needs enough salt to make the flavors come through. Loved this!
Made this using a leftover half a head of cabbage. It was tasty way to clean out my fridge.
I’m really impressed for the Stir Fry Sauce recipe given in your blog. The photos given here are looks great and delicious. I want to taste this food. I will show this recipe to my mother and I will ask her to guide me to cook this one. Thank you!.