Receta Indian Spiced Cabbage and Fennel
Stir fried veggies make for a great side dish.And with the holidays nearing, it’s not such a bad idea to add some to your repertoire.I love Indian spiced Cabbage and decided to give it a little twist by adding some sweet fennel.I don’t know about you but I absolutely love Fennel.The sweet liquorice taste and the aroma is just amazing and in the past I’ve used Fennel over here and here and every time they turned out delicious!In this recipe the Cabbage and fennel combo works wonderfully and you can taste the sweet and earthy all in one.My dish is also super easy since it’s an Indian stir fry.The ingredients keep going into the pan one after another and the whole process takes about 30 mins.Not bad at all right!!
If you’re short of time you could use sliced cabbage from Trader Joes like I’ve done or just get a regular green cabbage and slice them thinly.The spices consist of smoky cumin,earthy coriander, a little bit of garam masala along with some ginger.The dish brings together all these flavors and the leftovers can be turned into tasty sandwich fillings or even a savory puff pastry filling!Some amazing ideas right there for you!
This dish is sure to please your vegetarian and vegan guests too and if you’re doing an Indian themed party, just serve this with some grilled chicken or fish and some rotis/chapatis.You’ll be glad you tried it.
Indian Spiced Cabbage and Fennel
Ingredients
Cabbage-1 head thinly sliced
- Fennel-1 bulb thinly sliced
- Cumin seeds-1 tsp
- 1 large onion-sliced
- 1 inch ginger crushed
- Ground Cumin-1 tsp
- Ground Coriander-2 tsp
- Red chili powder-1/2 tsp
- Garam masala-1 tsp
- Green chili-2 (optional)
- Tomato paste--1-2 tsp
- Salt-to taste
- Oil-3 tbsp
Instructions
In a skillet or wok heat the oil and add the cumin seeds until they crackle.
Add the onion and saute for a about 2 mins.
Add the ginger and continue to cook.
Add the spices followed by the tomato paste and cook until all aromatic about 2 minutes.Add a tbsp of water if its sticks to your pan.
Continue to cook for about 5-6 minutes until the paste doesn't stick to the pan and oil starts to separate from the sides.
Add the cabbage and fennel along with salt.Mix well.
Cover and continue to cook stirring every few mins until evenly cooked.
Enjoy!
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