Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts

March 11, 2016

Cabbage poriyal recipe - Cabbage sabzi recipe

cabbage poriyal in a serving plate
Cabbage poriyal recipe - Sometimes when I am confused thinking what to cook for side dish, suddenly poriyal flashes in my mind. Cabbage is definitely not a favorite vegetable in my house. But when it is made in a proper way by using fresh coconut, it becomes a tasty accompaniment for rotis and sambar rice. Cabbage is a humble vegetable which is available throughout the year. I always store at least half a kilo of cabbage in my fridge to use it when required. Coconut is abundantly used in South Indian cuisine. Especially, fresh coconut adds extra taste to the poriyal and without coconut, it doesn't taste well. Here is easy and quick poriyal recipe.

Some other interesting sabzi recipes in this space

Cabbage Poriyal 

cabbage poriyal is ready to serve
Cabbage poriyal is a simple and easy side dish prepared with cabbage. It is usually served with roti, chapathi and rice with curry. This is also a nice accompaniment to ganji or pej.

Prep time:  
Cook time : 
Total time : 
Recipe Type  Side Dish
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

  • 3 cups chopped cabbage
  • 1 cup grated fresh coconut
  • 2 tbsp oil or as required
  • 1 tsp mustard seeds
  • 1 tsp cumin / jeera
  • 1 tsp split black grams / urad dal
  • 3 - 4 green chillies
  • 1 sprig curry leaves
  • 1/4 tsp asafoetida / hing
  • 3/4 tsp turmeric powder / haldi
  • 1 tsp salt or as required

  1. Separate the cabbage leaves and wash them under running water thoroughly.
  2. Chop thinly and set aside.
  3. Place a pan on medium flame and heat oil in it.
  4. Reduce the flame to low and add the mustard seeds. Allow them to splutter.
  5. Then add  cumin seeds and split black grams.
  6. Saute till the split black gram turns light golden brown.
  7. Add the chopped green chillies and fry for a while.
  8. Add the curry leaves and asafoetida. Fry for a while.
  9. Add the cabbage.
  10. Sprinkle the turmeric powder on it. Add salt. Stir well. Sprinkle 1 tbsp of water if required.
  11. Cover the pan with lid and cook on a low flame for 12 - 15 minutes.
  12. Stir in between to prevent it from burning.
  13. Once the cabbage become soft, add the fresh coconut and mix well.
  14. Serve the cabbage poriyal hot with rotis and sambar rice.

Cabbage poriyal - step by step pictures

1.  Ingredients for the tempering.
ingredients for the tempering to make poriyal
2.  Heat oil in pan. Add the mustard seeds to it. When they splutter, add the cumin seeds. Saute for a while. Add  the split black grams.
3.  Fry till the black grams become aromatic and light golden brown.
4.  Add the chopped green chillies, curry leaves and asafoetida one by one.
add the curry leaves, hing, green chillies
5.  Fry  for 30 seconds.
make tempering to make cabbage poriyal
6.  Add the chopped cabbage. Stir to combine.
stir to combine ingredients
7.  Add the turmeric powder and salt.
add cabbage and turmeric powder
8.  Stir to combine. Sprinkle 1 tbsp of water if required.
 9.  Cook covered on low flame for 12 - 15 minutes. Stir in between.
 10.  Open the lid and check. Cook cabbage till soft.
cook cabbage until soft
11.  Add fresh coconut. Mix well till the cabbages and coconut combine well.
add coconut
12.  Cabbage poriyal is ready to serve.
cabbage poriyal is ready to serve

January 31, 2015

Aloo matar gobi sabzi recipe - Potato green peas cabbage curry

sabzi in a serving plate
Aloo matar gobi sabzi recipe - A very healthy combination of these three vegetables make a wonderful side dish. This side dish can be prepared within 15 minutes. Besides being healthy it is tasty also. Try out this easy side dish to treat your family. During a lazy day you can  prepare  sabzis
in a jiffy.

Aloo Matar Gobi Sabzi 

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

  • 3 cups chopped cabbage
  • 1 cup green peas
  • 1 large potato
  • 1/4 cup oil
  • 1/4 tsp asafoetida / hing
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 green chillies
  • 1 red chilly
  • 1 sprig curry leaves
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste

  1. Separate the cabbage leaves and wash them thoroughly under running water. Chop the cabbage into small pieces and set aside. 
  2. Rinse the green peas and set aside. Wash and peel the potato and cut it into small pieces.
  3. Heat the oil in a pan. Add the hing, immediately add the mustard seeds to it. When they start spluttering, add the cumin seeds, allow them to crackle. 
  4. Add the red chilly, green chillies and curry leaves one by one. Add the chilli powder and turmeric powder, saute for a while. 
  5. Add the potato pieces and fry for 2 - 3 minutes.Add the green peas and fry for 1 minute. Add the cabbage, and saute for a while. Add the salt and mix well. 
  6. Cook covered on low flame till the potatoes and green peas become salt. Pour some water on the lid. Let the vegetables cook in its own moisture, do not add water. Stir in between to prevent it from burning.
  7.  When the sabzi is done, remove from the flame, serve hot as a side dish to roti and rice with curry.

sabzi in a serving bowl

Some other side dish recipes you might like in this blog.

Farasbi / french beans bhaji
Flower aloo matar ki sabzi
Gajar moong dal stir fry
Ridge gourd stir fry
Amaranth leaves stir fry
Matar Shimla Mirch Subzi

sabzi served

June 19, 2014

Kadai gobi and beans recipe - How to make kadai gobi and beans

gobi-beans subzi
Kadai gobi and beans recipe - Kadai gobi and beans is a quick and easy to prepare sabzi that can be made within ten minutes. Kadai gobi and beans is nothing but a sabzi with spicy flavor and a fiery taste. I make kadai sabzis quite often with almost all vegetables. Chapati and rice is our staple food, so, I need side dishes for both everyday.

On vegetarian days,  sometimes, without thinking much, I go for kadai sabzis which goes well with both roti or chapati and rice with curry. We enjoyed it with rice and kasuri methi dal, and chapati along with papad and mango pickle. If  I make stir fry it is going to be very simple and miss those flavor and taste. But this kadai variety of sabzis are quite interesting and delicious.

Preparation 10 minutes
Cooking time 10 minutes
Serves 2


  • 1 ½ tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 8-10 curry leaves
  • 1 large onion, grated
  • 2 tomatoes, grated
  • 1½  cups chopped cabbage
  • 1 cup chopped beans
  • 1 tsp chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp gram masala
  • Fistful of coriander leaves
  • Salt to taste

Grind to paste

  • 7-8 garlic flakes, minced
  • 1/6" ginger, minced
  • 1 green chilly


1.  Heat the oil in a pan and make a seasoning with mustard seeds, cumin seeds and curry leaves.

2.  Add the onion and stir until onions are translucent. Add the cabbage and beans. Stir to combine.

3.  Cook covered on low flame till the cabbage and beans become soft. 

4.  Once the cabbage and beans become soft, add the ginger-garlic-chilly paste and saute nicely until raw smell  disappears.

5.  Add the tomatoes and saute a minute. Add the chilly powder and turmeric powder, stir to combine. 

6.  Add the garam masala and salt. Mix well. Cover the pan with lid and cook for 3-4 minutes on low flame. If  its too dry, sprinkle some water.

7.  Once done, add the chopped coriander leaves and serve the kadai gobi and beans hot as a side dish.

January 22, 2014

Aloo gobi paratha recipe - How to make potato cabbage paratha

Aloo gobi paratha in a serving plate
Aloo gobi paratha recipe - This aloo gobi paratha is prepared by using potato and cabbage as main ingredients in the dough. I have made this paratha by using the method of mixing the ingredients, kneaded the dough to soft, rolled to round  and then shallow fried with ghee.

 If compared to the stuffed parathas, this method is much better and can be rolled very easily. By using this method any one can prepare parathas very quickly. This method is popularly known as thepla. 

Aloo gobi paratha is a very tasty and healthy dish that served for breakfast, lunch or dinner as main. Its usually served with ghee and other tangy side dishes such as yogurt, pickles and chutneys along with some drink like buttermilk or lassi. Simply because of its wholesome nutrition, the parathas prepared with whole wheat flour has significant role and priority in my menu list. 

The stuffed parathas can also be made using the same potato cabbage mixture. Note that while cultivating the cabbages, lots of insecticides are being used. Therefore to get rid of insecticides, separating the cabbage leaves and wash them thoroughly before its use is necessary.

Preparation time - 25 minutes
Cooking time - 25 minutes
Yield - 10 parathas.

  • 2 cups grated cabbage
  • 1 cup boiled grated potato.
  • 2 cups wheat flour (adjust accordingly)
  • ½ cup gram flour / besan
  • 2 tsp chilly powder ( adjust accordingly)
  • 1 tsp turmeric powder
  •  tsp cumin seeds powder / jeera powder
  • 1 tsp coriander powder
  • ½ cup chopped coriander leaves
  • 3 tbsp yogurt / curd
  • ¾ tsp salt or as required


  1. Boil the potato till it becomes very soft. Peel and grate it. keep it aside. 
  2. Roll couple of cabbage leaves together and grate them using a grater.
  3. In a pan heat 2 tsp of oil and add grated cabbage to it. Saute for 1 minute. Add  chilli powder, turmeric powder, coriander powder and cumin powder to it. 
  4. Saute for 2 minutes and cook on medium low flame till the cabbage becomes slightly soft.  
  5. Then remove from the heat and allow it to cool. Once the cooked cabbage mixture becomes cool, add grated potato, gram flour,  curd, coriander leaves and salt to it. Mix well till all the ingredients combine well. 
  6. Wrap a clean plastic sheet around the chapati board. Now add wheat flour to it and knead it to a dough of rolling consistency. 
  7. Add more wheat flour if required. Take small orange sized portion of dough and make round ball from it. 
  8. Roll this dough ball into wheat flour and roll out thin and round roti from it. 
  9. Roll out as much thin as you like. Repeat the same process to all parathas, roll and place them on a plate. Now heat a griddle and apply ghee/oil on it.
  10. Shallow fry the parathas till the brown spots appear from both sides.
  11. Serve hot with yogurt, pickle and chutney along with some drink like butter milk or lassi. 
Aloo gobi paratha ready to serve

December 10, 2010

Paneer cabbage paratha recipe - Gobi paneer paratha

Paneer cabbage paratha recipe - This paneer-gobi paratha is very simple to prepare, delicious and healthy dish. This is a filling dish and you can pack it in the lunch box too. This is a great dish to eat with any sabzi, pickles, yogurt, chutney or sauce. In this paratha you can add all varieties of vegetables depending upon your liking.

Preparation time - 15 minutes
Cooking time - 20 minutes
Yield - 10 parathas

  • 2 cups wheat flour 
  • 1 cup bengal gram  flour / besan
  • 2 cups finely chopped cabbage
  • 1 cup grated paneer
  • 1 large onion, finely chopped
  • 1 green chilly, chopped
  • 1/2 tsp cumin seeds powder
  • 2 tsp coriander seeds powder
  • 1/2 tsp recd chilli powder
  • 1/2 cup yogurt / curd
  • 1/2 tsp turmeric powder
  • Oil / ghee as required
  • Salt to taste

  1. Heat 1 tbsp of oil in a pan and add cabbage, onions and green chillies. Saute for 3-4 minutes and cook covered till the onions and cabbage become soft. Remove from the heat and keep aside to cool.
  2. Once the cabbage onion mixture cools,  add the grated  paneer, wheat flour, besan, cumin seeds powder, coriander seeds powder, red chilli powder, yogurt,  turmeric powder, garam masala powder and salt.
  3. Apply oil on the palm of your hand and knead the mixture very well to make a soft and smooth dough. Add more yogurt if required to make a rolling consistency dough.
  4. Take a small orange sized dough and dust it with wheat flour. Place this dough ball on a chapati board and roll out to a  medium thick paratha. 
  5. Then heat a griddle and apply ghee or oil on it. Shallow fry the paratha till brown spot appears from both sides. Serve hot with  chutney, yogurt, pickles,sabzi, sauce and ketchup.