Savory Cabbage and Potato Stir-Fry: An Easy Indian-Inspired Dish
30 minutes
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About Savory Cabbage and Potato Stir-Fry: An Easy Indian-Inspired Dish
Craving a vibrant and flavorful meal that's ready in minutes? This Indian-inspired Cabbage and Potato Stir-Fry is your answer! It's a symphony of textures and tastes, perfect for a quick weeknight dinner or a satisfying lunch.Nutritious cabbage, potatoes, and sweet green peas are tossed with aromatic cumin, turmeric, and a hint of chili, creating a dish that's both comforting and exciting. It's a budget-friendly way to enjoy a healthy and delicious meal.Serve this fragrant stir-fry with steamed rice or Indian breads like chapati, paratha, puri, or luchi for a truly authentic experience. You'll love the simplicity and the explosion of flavor!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
Spices and Flavorings
- 1 Tbsp Ginger-Garlic-Onion Paste
- 1 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Chili Powder red
- 1 tsp Swaad Bhog Masala
- Salt to taste
Oil
- 2 Tbsp Mustard Oil
Instructions
- Prepare the vegetables: Chop the cabbage and peel and dice the potatoes. This ensures even cooking.
- Heat the mustard oil in a large pan or skillet over medium heat. Add the diced potatoes and sauté until they begin to soften and develop light golden edges.
- Add the ginger-garlic-onion paste to the pan and sauté for a minute or two until fragrant. This builds a flavorful base for the dish.
- Add the cumin seeds, turmeric powder, Kashmiri red chili powder, and salt. Sauté for another 30 seconds until the spices are toasted and release their aroma.
- Add the chopped tomato and stir well to combine. Cook until the tomato softens slightly.
- Add the chopped cabbage, Swaad Bhog Masala, and green peas to the pan. Stir well to coat the vegetables with the spices.
- Reduce the heat to low, cover the pan, and let the cabbage and potatoes simmer for about 10-15 minutes, or until they are tender. Stir occasionally to prevent sticking.
- Once the vegetables are cooked through, remove the pan from the heat. Serve hot with steamed rice, chapati, paratha, puri, or luchi.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spices to your liking. If you prefer a spicier dish, add more chili powder or a pinch of cayenne pepper.
- Don't overcrowd the pan when browning the chicken. This will ensure the chicken cooks evenly and gets a nice crust.
Storage Instructions
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 318kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 38mgPotassium: 1107mgFiber: 6gSugar: 3gVitamin A: 830IUVitamin C: 51mgCalcium: 46mgIron: 3mg
Geeta Biswas
Articles: 919
3 Comments
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Such a beautiful dish! Can’t wait to try it.
This looks so tasty! Thank you.
This looks amazing! Thanks for sharing.