Cabbage Methi Stir-Fry: A Nutritious and Flavorful Veggie Delight
If you’re looking for a dish that’s both flavorful and packed with nutrition, this Cabbage Methi Stir-Fry is the perfect option! Combining the earthy bitterness of methi (fenugreek) leaves with the crunchiness of cabbage and carrots, this dish brings together a medley of textures and tastes.
Not only is this stir-fry easy to prepare, but it also makes a healthy meal choice due to the abundance of vitamins and minerals from the vegetables. Fenugreek leaves are known for their numerous health benefits, including aiding digestion and lowering cholesterol levels. Plus, cabbage is a great source of fiber and vitamins C and K. The subtle tang from amchur (dry mango powder) makes this dish extra special.
Why You’ll Love This Dish:
This recipe is inspired by everyday Indian home cooking, where seasonal veggies like cabbage and methi are combined to create simple yet flavorful meals. It’s a dish that’s quick to prepare, making it perfect for busy weeknights, yet it’s versatile enough to pair with different kinds of bread or rice.
Whenever I prepare this dish, it reminds me of my grandmother’s cooking, where she would make something out of simple ingredients but always give it that magical touch. The methi leaves, along with some basic spices, completely transform the humble cabbage into a delicious, wholesome meal.
Tips and Substitutions:
- You can replace methi leaves with spinach if methi is unavailable, though it will slightly change the flavor.
- Red cabbage is optional but adds color and extra nutrients to the dish.
- Add a little bit of grated ginger for a subtle zing if you like.
Serving Suggestions:
Serve this Cabbage Methi Stir-Fry with hot rotis, parathas, or even alongside a simple dal and rice meal. You can also pair it with raita for added freshness.
Cabbage Methi Leaves Curry
Ingredients
- 2 cups finely shredded white cabbage
- ½ cup finely shredded red cabbage
- ½ cup thinly sliced carrot
- ½ cup finely chopped onions
- 2 tomatoes finely chopped
- 1 potato chopped into bite-size pieces
- ½ cup methi fenugreek leaves
- 1 tsp black mustard seeds rai
- 1 tsp methi seeds fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 3-4 green chilies finely chopped
- 1 tsp amchur powder dry mango powder
- Salt to taste
- 1 tbsp olive oil or any cooking oil
- 2 tsp finely chopped coriander leaves for garnish
Instructions
- Prep the Vegetables: Shred the cabbage, slice the carrot, and keep them aside. Chop the potatoes, tomatoes, and onions as well.
- Temper the Spices: In a heated pan, add oil and allow it to warm up. Toss in the rai (black mustard seeds) and methi seeds. Let them sizzle until aromatic, then add the chopped green chilies and methi leaves. Sauté for 2 minutes.
- Cook the Potatoes: Add the bite-sized potato pieces to the pan, stir well, and cook for another 2 minutes to allow them to soften slightly.
- Add the Veggies: Now, mix in the onions, carrots, and both the white and red cabbage. Stir everything together. Add the turmeric powder, chili powder, amchur powder, and salt. Ensure the vegetables are evenly coated with the spices.
- Simmer and Cook: Cover the pan with a lid and let the cabbage cook for about 20 minutes, or until the potatoes are fully cooked and the cabbage becomes tender. Stir occasionally to prevent sticking.
- Finish with Tomatoes: Add the chopped tomatoes and cook for another 5 minutes until they blend into the dish.
- Garnish and Serve: Garnish with freshly chopped coriander leaves and serve hot with roti, paratha, or even rice.
Wow…
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