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.
Ginger garlic minced
Spices – cumin seeds, coriander powder, red chili powder, turmeric powder, cumin powder, garam masala (optional)
Herbs – Fresh cilantro leaves
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.
Heat a frying pan and add 3 tbsp oil.
Add 1 tsp cumin seeds and let it crackle.
After that add finely chopped ginger, garlic, onion chopped.
Saute till translucent.
Add chopped tomatoes. Sauté till tomatoes are soft.
Then add coriander powder, cumin powder, red chilli powder and turmeric powder.
Sauté for a minute. You may add 1 – 2 tbsp of water to avoid burning of masala.
Add diced potatoes, carrots, and green peas.
Toss them well. Add half of the salt and 1/4 cup water.
Cover it with a lid.
Simmer for 5 – 6 minutes till it’s fork tender.
Add chopped cabbage and mix well.
Again cover well and cook for another 5 – 7 minutes.
Add a pinch of garam masala. This is optional though.
Garnish with freshly chopped coriander leaves and serve hot.
How is this keto friendly with potatoes?
How many carbs?