Description
Quick North Indian–style cabbage stir fry with fresh green chickpeas, caramelized onions, and tomatoes.
Ingredients
Units
Scale
- 1 small head of cabbage (about 400g), shredded fine
- 1 cup fresh green chickpeas (hara chana), shelled (see FAQs & Notes + Variations)
- 1 medium onion, thinly sliced
- 2 medium tomatoes, thinly sliced
- 2 tbsp neutral cooking oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp asafetida (hing)
- 1/2 tsp turmeric
- 1/2 tsp red chili powder, adjust to taste
- 1 tsp garam masala
- Salt to taste
- 4-5 sprigs of cilantro/coriander leaves, chopped, for garnishing
- 1 medium green onion, thinly sliced, for garnishing (optional)
Instructions
- Heat the oil in a wide kadhai or skillet over medium heat. Add cumin and mustard seeds along with turmeric and asafetida.
- When the seeds sizzle and the ground spices froth, add the shredded cabbage and shelled green chickpeas along with sliced onions and tomatoes.
- Season with salt and give it a quick stir.
- Sprinkle red chili powder and garam masala and toss to combine everything well, so the spices coat the vegetables evenly.
- Sauté for 7-8 minutes on medium heat, stirring occasionally, until the cabbage softens but still retains a slight crunch and the green chickpeas are tender yet hold their shape.
- Garnish with chopped cilantro/coriander leaves and sliced green onions, if using.
- Serve hot with soft phulka rotis for a quick, satisfying meal, or enjoy it on its own as a lightly spiced warm salad.