Cabbage bhaji recipe with step-by-step images – This cabbage bhaji or sabzi is a straightforward dwelling fashion sauteed and steamed cabbage dish made with minimal substances. A vegan recipe that goes properly with roti or paratha and makes for a wonderful facet dish with sambar rice or dal rice combo.
Coconut is added to the bhaji, which makes the general dish have a faint candy style. The refined sweetness of the cabbage additionally provides on to the general taste on this dish. Inexperienced chilies are added to offer a bit of warmth.
It is a no onion no garlic recipe. I’ve used asafoetida right here to imitate the flavour of garlic. Although you may add 3 to 4 garlic cloves (both calmly crushed or chopped) as an alternative of asafoetida.
A number of extra Cabbage recipes are:
I make this cabbage bhaji as a facet dish with chapatis or as a facet dish with sambar rice or dal rice.
The recipe will also be packed in a tiffin field with some comfortable rotis or chapatis. It even tastes good with bread or buns. You may simply scale this recipe in response to your wants.
Step-by-Step Information
Methods to make Cabbage Bhaji
1. Rinse 300 grams of cabbage. Take away the outer pores and skin if bruised. Then shred or chop 250 grams of cabbage. 300 grams of cabbage offers about 4 cups of shredded or chopped cabbage. Additionally, chop 1 inexperienced chili. Preserve apart.
Tip – Earlier than shredding the cabbage, you may also rinse after which halve or quarter the cabbage and blanch in scorching water for about 5 minutes. This removes any worms or bugs in the event that they’re within the cabbage.
2. Warmth 2.5 tablespoons of oil in a shallow pan or kadai. You should use any neutral-flavored oil.
Then add ½ teaspoon of cumin seeds and allow them to splutter on low warmth.
3. Subsequent add 12 to fifteen curry leaves, 1 inexperienced chili (chopped) and a pinch of asafoetida (hing). Stir and blend properly.
4. Now add the shredded or chopped cabbage.
5. Season with salt as per style.
6. Combine the salt very properly with the cabbage.
7. Preserve a rimmed lid on high of the pan. Pour water on the lid. The water within the lid, creates steam within the pan and helps in cooking the cabbage. Cook dinner the cabbage on a sim or a low warmth.
Alternatively, you may add some water (about ¼ to ⅓ cup) within the pan. Cowl with a lid and cook dinner the cabbage. If the water dries up while cooking and the cabbage shouldn’t be cooked, then you may add some extra water. In case the water dries.
8. Do examine the cabbage after each 5 to six minutes, by rigorously eradicating the lid. In case the water dries on the lid, then add some extra water and proceed cooking the cabbage.
In the event you see the cabbage getting browned, then sprinkle some water within the pan. Normally, the cabbage doesn’t get browned. However relying on the kind and high quality of the pan, the cabbage can get browned.
9. On a low warmth, steam until the cabbage is softened and cooked properly.
10. When completed, then add ¼ cup grated coconut. The cabbage bhaji must be dry whenever you add coconut. As a substitute of grated coconut, you may also add ¼ cup of desiccated coconut powder.
11. Combine properly and saute for a minute.
12. Change off the warmth. Lastly, add 2 tablespoons of chopped coriander leaves. Once more stir and blend.
12. Serve cabbage bhaji scorching or heat with chapatis or paratha or as a facet dish with any dal-rice or sambar-rice.
Few extra tasty and wholesome vegetable recipes you could like:
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Cabbage Bhaji
A easy dwelling fashion cabbage bhaji made with coconut and few spices.
Prep Time 5 minutes
Cook dinner Time 25 minutes
Complete Time 30 minutes
Forestall your display screen from going darkish whereas making the recipe
Rinse after which slice or shred or chop 300 grams cabbage. Additionally chop 1 inexperienced chili. Preserve apart.
Warmth oil in a shallow kadai or a shallow frying pan.
Add cumin seeds and allow them to splutter.
Then add curry leaves, chopped inexperienced chilies and a pinch of asafoetida. Stir and blend properly.
Cowl the pan with a rimmed lid. Pour water on the lid. The water within the lid, creates steam within the pan and helps in cooking the cabbage. Steam cook dinner on sim or a low flame.
Do examine the cabbage after each 5 to six minutes, by rigorously eradicating the lid. In case the water dries on the lid, then add some extra water and proceed cooking the cabbage.
In the event you see the cabbage getting browned, then sprinkle some water within the pan. Normally the cabbage doesn’t get browned. However relying on the kind and high quality of pan, the cabbage can get browned.
When the cabbage is cooked properly, then add 1/4 cup grated coconut. Combine properly and saute for a minute.
Change off the warmth. Lastly add 2 tablespoon chopped coriander leaves. Combine properly.
Serve cabbage bhaji scorching with chapatis or paratha a facet dish with any dal-rice or sambar-rice.
- As a substitute of asafoetida, 3 to 4 medium garlic cloves can be utilized.
- This recipe could be simply scaled to make a much bigger or smaller batch.
- To make the dish gluten-free skip including asafoetida or supply gluten-free asafoetida.
Vitamin Info
Cabbage Bhaji
Quantity Per Serving
Energy 158 Energy from Fats 126
% Each day Worth*
Fats 14g22%
Saturated Fats 3g19%
Polyunsaturated Fats 1g
Monounsaturated Fats 10g
Sodium 456mg20%
Potassium 190mg5%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 4g4%
Protein 2g4%
Vitamin A 265IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 46mg230%
Vitamin B6 1mg50%
Vitamin C 116mg141%
Vitamin E 5mg33%
Vitamin Ok 72µg69%
Calcium 59mg6%
Vitamin B9 (Folate) 512µg128%
Iron 1mg6%
Magnesium 16mg4%
Phosphorus 35mg4%
Zinc 1mg7%
* % Each day Values are based mostly on a 2000 calorie food regimen.
This Cabbage Bhaji put up from the weblog archives first printed in July 2016 has been up to date and republished on December 2022.
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