Hi, I am Jane. Today, I will show you a way to prepare cabbage sabji recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Cabbage sabji Recipe
Cabbage sabji is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Cabbage sabji is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have cabbage sabji using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cabbage sabji:
- Get 500 gram Cabbage
- Prepare 2 small Potatoes
- Get 5 tbsp Oil
- Get 1 tbsp Turmeric powder
- Prepare 2 tbsp Chilli powder
- Prepare to taste Salt
- Get 1 tbsp Coriander powder
- Prepare 1 teaspoon Mustard seeds
- Get 1 teaspoon Cumin seeds
- Make ready Pinch Asafoetida
Steps to make Cabbage sabji:
- First of all wash cabbage property. Cut it into small piece. Peel of potato and cut it into small pieces. Take a pan add oil in it. Add mustard seeds, cumin seeds in it. When it crackle add Asafoetida in it. Add washed vegetables in it.
- Add salt in it. Saute it for 5 minutes. Cover it with plate and add little water in plate.cook it until it soften. Add chopped tomatoes in it. Add chilli powder, turmeric powder, coriander powder, Garam masala in it.
- Garnish with coriander leaves. If you want to add onion, garlic you can add it. Serve with Roti or Rice. It’s very tasty sabji.
So that is going to wrap it up with this special dish cabbage sabji recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
