Name: Jain Cabbage Matar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Cabbage, finely shredded; ¼ cup Green Peas, matar, fresh or frozen; ½ Tomato, finely chopped; 1 Green Chili Pepper, slit; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ½ tsp Ground Coriander; ⅛ tsp Asafoetida, hing; 1 tbsp Cooking Oil; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat oil in a pan. Drop in the mustard seeds and cumin seeds, standing by until they pop and crackle entirely.
Add the asafoetida (hing) and the slit green chillies. Sauté rapidly for a few seconds to flavor the oil.
Mix in the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes yield and soften slightly.
Incorporate the green peas and cook for 2 minutes. (If utilizing fresh, hard peas, introduce a tiny splash of water and cover for 3 minutes to tenderize).
2 min3 min
Add the thoroughly shredded cabbage. Toss the pan's contents vigorously so the cabbage is evenly coated with the turmeric and temperings.
Cover tightly and cook on a low heat setting for 5-7 minutes. The goal is tender cabbage that retains a resilient, slight crunch.
5–7 min
Uncover the pan, sprinkle in the red chilli powder and coriander powder, and stir-fry briskly on medium heat for 2 minutes to drive off the last of the moisture.
2 min
Garnish with fresh coriander and serve immediately.

How to tell it's done

Delightfully crunchy cabbage shreds contrasting beautifully with soft, burst-in-the-mouth sweet green peas.

Nutrition

Per serving, from 2 servings.

106kcal

Where the calories come from

Protein2.5 g9%
Carbohydrate9.2 g33%
Fat7.3 g58%

Sugars: 4.4 g
Saturated fat: 1.1 g
Fibre: 3.7 g
Sodium: 599 mg
Potassium: 280 mg
Calcium: 46 mg
Iron: 1.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Overcooking the cabbage is a cardinal sin here; it must maintain a distinct, slight crispness to stop the dish from turning into a soggy, watery mess.

What to serve it with

A highly reliable, everyday sabzi perfectly equipped to be served with warm Roti and a comforting bowl of Dal.

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Ingredients