Cabbage And Spinach Indian Recipe
Edward R. Forte
October 20, 2021
My intention was to make a dry curry with moong dal, but ended up adding a little too much water as I wanted to make the curry in 30 minutes, but ended up with a very mushy dal. .
Gobi-Palak chi bhajee/Cabbage & Spinach curry
I know, I know, it is almost Deepavali or Diwali time and what am I doing blogging about every day cabbage while the entire blogosphere is buzzing with mouth watering sweets and savories in preparation for Deepavali?I keep a 'one note' list on my laptop with different pages to capture reminders about different faces of my life.So I took the book to bed that night and a few nights after that and read through the recipes and marked some up to try.I would have loved it if they were part of a section you could look up.I have tried a few of the recipes and loved them (not even 10% of the book yet).Though it is titled "660 curries", it is not just curries, there is a whole slew of curry cohorts which includes rice varieties, rotis/bread, pickles, raitas etc.It is a wonderful book to have on your kitchen shelf and you will find one or more recipes to use up your refrigerator contents wisely, a big bang for the buck.Sometimes you look at the list of ingredients for a recipe and don't think they are going to come together.It was one of those 'made for each other' combinations with rotis and we enjoyed it with a side of my favorite oralu kallu chutney made in the electrical blender :-).Spinach & cabbage work together very well and give a nice texture to the bhaaji.1/4 Tsp turmeric powder.1 Tsp oil.4 curry leaves.Heat oil in a wide pan, add the powdered peanuts, chopped green chili and ginger and sauté on medium heat for 5-7 minutes until you start to get the fragrance of roasted ginger and peanuts and the peanuts look browned slightly.Add the chopped cabbage and 1/4 cup of water, mix it well so the spice mixture gets coated, cover and let cook for 5 minutes until cabbage becomes tender.Heat the oil in a seasoning pan, add asafetida, followed by mustard and urad dal. .
Cabbage spinach kootu (Cabbage and spinach dal)
In a pan add add the chopped cabbage and 1/4 cup water, close with a lid and cook until they are somewhat soft.Let the spinach cook along with the cabbage until both the spinach and cabbage are cooked until soft.Grind coconut, coriander leaves, 1/2 tsp jeera, pepper corn into a smooth paste.Add the ground paste and cooked dal to the cabbage and spinach and mix well.When hot add, remaining jeera, mustard seeds, urad dal, broken dried red chilli and asafoetida.Add the tempering to the kootu, mix well and serve hot with rice or rotis.If you want a spicy kootu, you can grind the red chillies along with the coconut paste instead of tempering them. .
Cabbage Spinach Thepla Recipe (Step By Step)
That 8 year old girl was so fascinated by good food since her childhood.It was a beautiful, bright and shiny morning, when she was sitting on a train seat and playing board game with her cousins.She was quite happy, and having a real good playful time with her cousins.“Okay, okay”, she said and threw the dice in a rush, and started looking to and fro again.The girl said with arms cradling the stomach while staring at food, “Yes I am so hungry and I want to eat that, can you bring it for me”?Those words made the little girl a bit sad and then she said “okay”, in a monotone voice.But after that she wasn’t in the mood of playing board game anymore.She sat with a limp posture, and stared at the board with no intention to play more.So he went to next the cabin and came back after a couple of minutes with a plate full of yellow flatbreads.She instantly looked up and screamed seeing the plate in Ankit’s hands.Her sparkled eyes glazed at the golden yellow flatbread.Anybody who’d be watching all this, could easily say that this bread was a feast for that little girl’s eyes and body.The good old memories of long train journeys back home.However, in this picture she looks more keen on shredded cabbage, but soon she will attack on the theplas.😉 Seriously, I couldn’t resist these theplas for so long, and started eating them right there with Little-A!These Theplas are a savior when it comes to travelling due to their long shelf life.That’s why this is great dish to carry in lunch boxes, or to take along on long trips.These cabbage spinach Theplas are one of those delightful meals which can be enjoyed as breakfasts, lunches or dinners.It would surely be one of the most perfect leftover breakfasts, but at the same time, awesome for lunch and dinner too.Make these the night before and simply serve this for breakfast in the morning.These can be paired with plain yogurt or raita, pickles or even curries.You can also savor this thepla with a hot cup of Cardamom tea!Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.Apply a little oil on both sides, and roast until golden brown.(Rating: 4.1 from 88 reviews) Prep time 🕐 Cook time 🕐 Total time 🕐 10 mins 25 mins 35 mins Category ☶ Cuisine ♨ Serves ☺ Main Indian 4-6 Nutrition Info ⊛ Serving size ⊚ 202 calories 1 serving INGREDIENTS For Dough // 1 cup shredded cabbage.Yogurt INSTRUCTIONS: For Cabbage Spinach Thepla // Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.Serve Cabbage Spinach Thepla hot with yogurt and pickle. .
Sautéed Curried Cabbage Recipe
Curried Cabbage.There’s something super comforting to me about sautéed cabbage with butter and I eat it a lot in the winter months when cabbage is fresh and inexpensive.If you’d like to try to make your own curry powder, check out this recipe for Easy Homemade Curry Powder from Spicitupp.com.How to Serve Curried Cabbage.Can I Freeze Curried Cabbage?I love cilantro with curry dishes, but if you’re not into cilantro I suggest adding some sliced green onion.Print Recipe 4.36 from 14 votes Curried Cabbage This simple Curried Cabbage sauté is an inexpensive and filling dish full of vibrant colors, flavors, and healthy vegetable goodness.Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more.Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften.Finally, add the carrots, cabbage, a 1/4 cup water, and a pinch of salt.Once the peas are heated, add the butter and stir until the butter has melted and coated the vegetables.Top with fresh cilantro just before serving.Sauté the garlic and ginger in the olive oil over medium heat for about one minute, then add 2 Tbsp curry powder and sauté for one minute more.Add the sliced onions and continue to sauté just until the onions begin to soften (2-3 minutes).Add the sliced carrots and cabbage to the pot along with about 1/4 cup water and a pinch of salt.Continue to stir and cook the cabbage and vegetables until the cabbage is tender (about 15 minutes).Top with a handful of fresh cilantro just before serving! .
Bundh Gobhi, Palak aur Laal Aalu (Stir Fried Cabbage with Spinach
If I am not careful, all of my Indian cooking starts to taste the same, as I reach for my favorite, tried and true spice combinations.So I decided I was making 3 curries that night for dinner, a dal, a fruit curry, and a dry curry with potatoes.So I decided instead to share my favorite of the dishes, and review the book itself.The book is geared toward an American audience, and does offer helpful hints for anyone trying to cook here, but as far as this reader can tell it is also authentic, calling for spices and aromatics foreign to most American cooks, such as curry leaves, kaala namak (Indian black salt), amchur powder (green mango powder), etc.Of the 5 dishes I made, John and I liked all the dishes, loving especially the potato dish with chaat masala, the kheema, and the bell pepper curry.The most unfamiliarly flavored dish turned out to be the dal.The 3rd dish I made that day was the dry potato curry, but I will save it for last as I am going to share that recipe.I loved how this dish turned out, so colorful.It also made me quite happy to find a good Indian bell pepper curry, as bell peppers are something I usually have around and yet have previously not had a great sense of a good way to use them (in Indian food).It is blended and toasted before using, allowing it to be used at the end of cooking a dish.Print Chaat Masala Closely adapted from 1,000 Indian Recipes, Neelam Batra Course: spice blend Cuisine: Indian Keyword: chaat masala Author : TheSpicedLife Ingredients 1/3 T ground cumin, preferably toasted whole and freshly ground.1/4 cup amchur powder (green mango powder).1 T ground kaala namak, Indian black salt. .
Palak Cabbage Pakora
Shredded Spinach: 2 cupsShredded Cabbage: 1 cupCarom seeds/Ajwain/Om kalu: 1 tspRed chili powder: 1 tspSalt: As neededTurmeric powder: 1/2 tspGram flour/Besan: 1 cupRice flour: 2 tbspFine Rava/Chiroti rava/Cream of wheat: 2 tbspHot oil: 1 tbspWater: Approximately 1 to 1.25 cupsOther ingredients:Oil for deep frying the fritters.Mix in the shredded spinach, cabbage, carom seeds, red chili powder, turmeric powder & salt in a large bowl.Let the mixture sit for 5-10 mins. .
Meera Sodha's vegan recipe for leek, cabbage and spinach filo pie
Leek, white cabbage and spinach pie.1 red onion, peeled and finely sliced.½ white cabbage, finely shredded (500g prepared weight).Add the onion, fry, stirring, for five minutes, then add the cabbage and a tablespoon of water.Add the garlic and leeks, and cook for a further 10 minutes, stirring every now and then, until the leeks unravel.Once the spinach has wilted, stir in the pine nuts, herbs and lemon juice, and cook for five to eight minutes, until the spinach has settled into the mix and the water at the bottom of the pan has reduced to a trace.To build the pie, brush the inside of your chosen baking dish generously with oil and gently lay in a sheet of filo, allowing the excess pastry to hang over the sides.Remove from the oven, leave to cool, then slice into generous portions and serve warm or at room temperature. .
Cabbage with Spinach
Fresh whole spices mixture Panch Phoran is added to hot oil to release the flavors.Serve cabbage with spinach leaves over plain steamed rice and dollop of ghee or with roti or chapati.Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges.When cabbage is soft while holding a very light crunch, stir in chopped spinach.Season with salt and serve cabbage with spinach leaves over plain steamed rice and dollop of ghee or with roti or chapati.Variations: You can also add other vegetables like green beans, potato, fresh peas etc.. .