Cabbage Peas Sabzi

Cabbage Peas Sabzi  

Ingredients (1 serving)

• Cabbage- 100 gm (1¼ cups)
• Green peas- 35 gm (¼ cup)
• Onion- 25 g (⅓–½ cup sliced)-optional
• Green chilli- 1 small (5 g)
• Ginger (grated)-⅓ tsp (3 g)
• Mustard oil-1 tsp (5 g)
• Jeera- ½ tsp (2 g)
• Hing- ⅓ tsp 
• Turmeric powder- ¼ tsp (0.5 g)
• Coriander powder- ½  tsp (1 g)
• Kashmiri red chilli powder- ⅓ tsp
• Garam masala- ¼ tsp (0.5 g)
• Salt- to taste (2 g)
• Lemon juice / amchur- ½ tsp (2–3 g)
• Fresh coriander- 2 tbsp (~5 g)

Method

1. Heat mustard oil in a pan till it just starts smoking; lower the flame.
2. Add jeera and hing; let them crackle.
3. Add ginger, and green chilli; sauté till aromatic.
4. Add onion (if using) and sauté till light golden.
5. Add turmeric, coriander powder and red chilli powder; mix quickly.
6. Add peas and cabbage; sauté on high flame for 2–3 minutes.
7. Cover and cook on low flame for 5–7 minutes, stirring once in between.
8. Switch off flame. Add garam masala, lemon juice/amchur and fresh coriander.

Note:

• Tomato option: Add 40–50 g (¼ cup chopped tomato) after onions; cook till soft before adding spices.
• No onion version: Skip onion and add a pinch of ajwain with jeera for flavour.
• Extra protein: Add 30 g paneer or tofu at step 6 (lightly sautéed).
• More crunch: Do not overcook; cabbage should remain slightly crisp.
• Digestive-friendly: Ajwain or a little saunf works well with cabbage.

Nutritional Value:

• Calories: ~105–110 kcal
• Protein: ~3.5 gm
• Fat: ~5–5.5 g
• Fibre: ~4.5–5 g