Cabbage and Potato Fry
Brighten up your mealtime with this quick and flavorful Cabbage and Potato Fry, a simple yet satisfying stir-fry bursting with warm spices and fresh flavors. Thinly shredded cabbage and tender potato cubes are cooked to perfection in a fragrant blend of mustard seeds, cumin, turmeric, and red chili powder, creating a delightful medley of textures and aromas. The addition of minced garlic and green chilies adds a subtle kick, while a garnish of fresh coriander leaves provides a refreshing finish. Ready in just 35 minutes, this versatile dish pairs beautifully with steamed rice, flatbreads, or can be enjoyed as a hearty standalone meal. Perfect for busy weeknights, this easy-to-make vegetarian recipe is both nourishing and delicious!
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Recipe Information
Ingredients
- 500 grams Cabbage
- 300 grams Potatoes
- 3 tablespoons Oil (vegetable or sunflower)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 3 pieces Garlic cloves (minced)
- 2 pieces Green chilies (slit lengthwise)
- 1 teaspoons Salt
- 2 tablespoons Water
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Wash the cabbage and potatoes thoroughly. Slice the cabbage thinly and uniformly. Peel the potatoes and cut them into small cubes (about 1 cm).
Heat a large skillet or wok over medium heat and add the oil.
Once the oil is hot, add the mustard seeds and let them splutter. Then add the cumin seeds and sauté for a few seconds until fragrant.
Add the minced garlic and green chilies to the skillet. Stir-fry for about 30 seconds until the garlic is golden and aromatic.
Add the cubed potatoes to the skillet. Sprinkle with turmeric powder and a pinch of salt. Stir well to coat the potatoes in the spices and cook for 5–7 minutes, stirring occasionally, until the potatoes begin to soften.
Add the shredded cabbage to the skillet and stir to combine with the potatoes. Sprinkle the remaining salt and red chili powder over the vegetables.
Add 2 tablespoons of water, cover the skillet with a lid, and let the vegetables steam for 8–10 minutes on low heat. Stir occasionally to prevent sticking.
Once the potatoes are fork-tender and the cabbage is cooked through but still slightly crisp, remove the lid. Increase the heat to medium and stir-fry for another 2–3 minutes to evaporate any excess liquid and bring out the flavors.
Garnish with freshly chopped coriander leaves, give it a final toss, and remove the skillet from heat.
Serve the cabbage and potato fry hot as a side dish with rice or flatbreads, or enjoy it as a light meal on its own.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
