Indian Cabbage and Peas
Discover the vibrant flavors of this Indian Cabbage and Peas recipe, a quick and healthy side dish brimming with aromatic spices and wholesome ingredients. Shredded cabbage and tender green peas are sautéed with mustard seeds, cumin, garlic, and a medley of turmeric, coriander, and red chili powder, creating a dish that’s as flavorful as it is nutritious. A touch of fresh chili and cilantro adds a burst of freshness, making it a perfect complement to rice, roti, or any Indian-inspired meal. Ready in under 35 minutes, this gluten-free, vegan-friendly recipe is ideal for weeknight dinners or a satisfying addition to your festive table.
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Recipe Information
Ingredients
- 1 medium head (about 6 cups shredded) Cabbage
- 1 cup Green peas (fresh or frozen)
- 2 tablespoons Oil (vegetable or mustard oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Red chili powder
- 1 teaspoons (adjust to taste) Salt
- 2 Garlic cloves (minced)
- 1 Green chili (finely chopped)
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
Instructions
Shred the cabbage finely using a knife or mandoline. Rinse and drain it well. Set aside.
If using frozen peas, defrost them in warm water. If using fresh peas, blanch them in boiling water for 2 minutes and drain. Set aside.
Heat a deep skillet or wok over medium heat and add the oil. Once the oil is hot, add the mustard seeds and cumin seeds. Let them sizzle and pop for about 30 seconds.
Add the minced garlic and chopped green chili to the skillet. Sauté for 1 minute, stirring frequently to avoid burning.
Lower the heat slightly and sprinkle in the turmeric powder, coriander powder, and red chili powder. Stir the spices quickly into the oil for 10-15 seconds to release their aroma.
Add the shredded cabbage to the skillet. Toss well to coat it evenly in the spiced oil.
Cook the cabbage for 5 minutes, stirring occasionally, until it begins to soften.
Add the peas and salt. Mix well and cook for an additional 5-7 minutes until both the cabbage and peas are tender.
Taste and adjust the salt or spices if needed.
Garnish with fresh chopped cilantro leaves and serve warm with rice, roti, or as a side dish to any Indian meal.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 26.9 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1488 mg | 32% | |
*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.
