Purple Cabbage Stir Fry / Cabbage Curry Recipe Indian Style / How to Cook Cabbage Healthy
Purple cabbage fry is similar to that of the normal cabbage fry except the colour. The procedure of preparing this curry is also more or less same as the other fries like ivy gourd fry, ladies finger fry, cauliflower green peas fry, broad beans fry, simple radish fry, spring onion fry, karela fry, baby potatoes fry, etc. .
The nutrients in this purple coloured cabbage is way more than that of the ordinary one. As a matter of fact, the coloured veggies like carrots, bell peppers etc. are more necessary for our health. Health experts also advice us to take more coloured and colourful food which pleases our eyes 👀 and body. So, I do not miss any chance to grab these colourful cuties whenever I see them.
If you check my broccoli stir fry recipe, I included sweet corn and capsicum. My idea was to make it colourful and tasty 😋. I could have included paneer, red bell pepper for the extra colour, but alas, I did not have any of them on me. I will work on this and let you know the outcome.
For today, its the simple cabbage fry which becomes more appealing with the addition of green peas. I have used the frozen green peas but you can also use the dried peas or fresh peas when available in the market. If you are using the dried peas, then soak them overnight and cook them in the pressure cooker the next morning. Now they are ready to be used in the preparation of this curry.
Preparation
Heat oil in a pan and add mustard and cumin seeds.
When they splutter, put the chopped onions and slit green chillies in.
Sauté for a minute and add turmeric powder.
Give a stir and add the shredded cabbage. Sprinkle salt and sugar and mix well.
Cover with a lid and cook on low to medium flame. Keep stirring occasionally to avoid burning at the bottom of the pan. When the cabbage becomes soft and tender, remove the lid off and add the frozen green peas.
Mix well and do the seasoning with chilli powder, Garam masala powder, coriander powder and flax seed powder.
Mix well and fry for another 2 minutes. Switch off the flame and serve with either rice 🍚 or roti.
Ingredients
Purple Cabbage 1/2 of a medium sized cabbage
Oil 1 1/2 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Onion 1
Turmeric 1/2 tsp
Green peas ( frozen ) fistful
Salt to taste
Sugar 1/2 tsp
Chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Coriander powder 2 tsp
Flax seed powder 1 tsp
Method
-
Shred or chop the cabbage finely and keep aside.
- Heat oil in a pan and temper it with cumin and mustard seeds.
- When they crackle, add the chopped onions and green chillies.
- Saute for a minute and throw in the turmeric powder.
- Add the shredded purple cabbage along with sugar and salt. Mix well and cover with a lid.
- Keep stirring in between to avoid sticking at the bottom of the pan.
- When the cabbage becomes soft and tender, add the frozen green peas and cook for another 5 minutes.
- Sprinkle all the spices namely, chilli powder, garam masala powder, coriander powder and flax seed powder.
- Check for salt and switch off the flame. Serve hot with either rice or roti. This curry can also be used as a stuffing for katti roll or parantha.
Notes
- During tempering, you are free to add any ingredients like red chillies, channa dal, curry leaves etc. which give additional aroma to the dish.
- You can also include cumin powder in the spices list.
- If you are adding fresh green peas, then add them along with the shredded cabbage and cook covered.
- If you want to use the dried green peas, then soak them overnight, pressure cook them the next morning and then use in the curry as mentioned above.
- To make it masaledaar, you can add ginger garlic paste as well.
