If you’re looking for a tasty, healthy side dish that dares to venture away from the everyday, this Indian fried cabbage dish has you covered! It’s beautiful, delicious and simple to prepare.
Don’t worry if you’ve never tried making Indian food before. Some Indian recipes are quite involved, but you can handle this one. It’s really a simple stir fry with some interesting seasonings. And you can rest easy knowing it’s gluten free, lactose free, heart healthy, vegan and diabetic friendly. Did I mention it’s also a great source of fiber, vitamins and plant based protein?
What’s the authentic name for Indian Fried Cabbage?
In India, they call this dish Patta Gobhi Ki Sabzi. Gobhi means cabbage. So I believe the name translates roughly to sauteed cabbage. Some people add curry powder, some like to add potatoes or carrots. Others make this fried cabbage even simpler, with just cabbage, turmeric, cumin and powdered hot pepper.
Indians might use the word chili powder for a powdered hot pepper, which is really not like what Americans call chili powder. In America, our chili powder is a blend of spices. But when someone from India says chili powder, they mean ground up dried hot chile peppers.
I was looking for a delicious way to use up a half cabbage I had in my fridge. Something different. After I made that fabulous Khichuri (rice and lentils with vegetables), I was really tempted to just make khichuri again, but with cabbage. I loved khichuri SO much! And my friend from Bengal tells me khichuri is great with cabbage.
But I decided to go with something a little simpler this time, quicker to prepare. We just got back from vacation and suddenly it’s spring and I have SO much to do. This fried cabbage dish really hit the spot! I had a bowl full for lunch today and my tum is quite content.
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Easy Side Dish: Indian Fried Cabbage & Peas with Dal
Ingredients
- 1/4 cup small lentils or split yellow peas (optional)
- 1 – 1 1/2 Tablespoons oil or ghee
- 1 small red onion, sliced thin and chopped roughly
- 1 – 2 cloves garlic, peeled & chopped
- 1-inch knob of fresh ginger, rated
- 1 teaspoon EACH: turmeric and paprika (or smoked paprika)
- 1/2 teaspoon cumin
- 1/2 a head of cabbage, sliced thin and chopped (about 6 cups)
- 1/2 teaspoon salt (or to taste)
- 1 cup peas (fresh or frozen)
- 1/4 – 1/2 cup chopped tomatoes
- Optional: powdered hot chiles (green or red) – cayenne would work
Instructions
- If using the lentils (or split peas), in a small mixing bowl, pour boiling water over the lentils and let soak for 15 – 30 minutes (longer if using split peas).
- Meanwhile, chop the vegetables and gather ingredients. Heat a large saute pan with a lid over medium heat and add the oil or ghee.
- Stir in the onion and saute until soft and translucent. Add the garlic, ginger, and seasonings and heat until fragrant, then stir in the cabbage.
- If using lentils: strain the water from the lentils, reserving 1/2 cup of the liquid. Put the lentils and reserved liquid into the pot with the cabbage mixture. Sprinkle with salt and stir.
- Cover and cook for 10 – 20 minutes, or until the lentils and cabbage are tender, uncovering to stir fairly frequently. Close to the end, stir in the peas, tomatoes and hot pepper powder to taste. Taste and adjust salt or other seasonings. If desired, garnish with cilantro or mint and enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
