Indian Cabbage and Carrots
Brighten up your dinner table with this vibrant and flavorful Indian Cabbage and Carrots stir-fry, a quick and healthy side dish packed with aromatic spices! This easy-to-make recipe combines tender shredded cabbage and sweet julienned carrots sautéed with mustard seeds, cumin, and fragrant curry leaves for an authentic South Indian twist. A touch of turmeric and a dash of chili powder bring warmth and color to the dish, while fresh cilantro adds a burst of freshness. Perfectly cooked in under 30 minutes, this versatile dish pairs beautifully with steaming rice, comforting dal, or soft Indian flatbreads like roti. Ideal for busy weeknights or festive spreads, this gluten-free, vegan-friendly recipe is both wholesome and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams Cabbage
- 200 grams Carrots
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 pieces Green chilies
- 10 pieces Curry leaves
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
Instructions
Wash the cabbage and carrots thoroughly. Finely shred the cabbage and julienne the carrots. Set them aside.
Heat a large pan or wok over medium heat. Add the vegetable oil.
Once the oil is hot, add mustard seeds and cumin seeds. Allow them to splutter for a few seconds.
Add the green chilies (slit lengthwise) and curry leaves. Saute for about 30 seconds until fragrant.
Add the shredded cabbage and julienned carrots to the pan. Toss them well to combine with the spices.
Sprinkle turmeric powder, red chili powder, and salt over the vegetables. Mix thoroughly to evenly coat the vegetables with the spices.
Reduce the heat to low-medium, cover the pan, and let the vegetables cook for 7–10 minutes, stirring occasionally to avoid burning. Cook until the cabbage and carrots are tender but retain some of their crunch.
Remove the lid, stir the vegetables, and let any excess moisture evaporate, if needed.
Garnish with freshly chopped cilantro and adjust the seasoning if necessary.
Serve warm as a side dish with Indian bread (like roti) or as a complement to rice and curry.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 27.5 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1807 mg | 38% | |
*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.
