Cabbage Peas Subji / Cabbage and Peas Curry

Cabbage is a low calorie vegetable but with good amount of carbohydrates, fiber, vitamins and minerals. It's a boon for weight watchers because of its low calorie content. 

This cabbage peas subji is easy to make, delicious, mildly spiced  veg curry / Subji which goes with Chapathi /Phulka.

Let's check the recipe now,

PREP TIME

15  mins

COOK TIME

10 mins

TOTAL TIME 

25 mins

                                                                                                                                                   

Recipe for  Cabbage Peas Subzi

Recipe type: Veg Accompaniment

Cuisine: Indian

Serves - 2 to 3(approximately)

Ingredients:

Cabbage - 2 to 3 cps (grated or chopped)
Green peas -  ½ cup(I have used frozen green peas)
Onion - 1 medium seized (finely chopped)
Ginger garlic paste - 2 tsp
Tomato - 1 (chopped)
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Red chilli powder - ½ to ¾ tsp
Garam masala powder - ½ tsp
Salt - as required

For seasoning:
Oil - 1 to 2 tbsp
Cumin seeds - 1 tsp

Egg Kurma / South Indian Style Egg Kurma

Egg Kurma is a delicious coconut based gravy prepared in South Indian Style!

This gravy is filled with aromatic spices; it is to best to have with parotta, chapathi, any flavoured rice and with Idli, dosa, appam or Idiyappam.

Try this lip-smacking gravy and give your feedback!

Ingredients:

Eggs - 4 to 5
Onion -  1 (finely chopped)
Tomato - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Corriander powder - 2 tsp

To Grind:
Ginger - 1" piece

Garlic - 4 to 5 cloves

Green chilli - 2
Saunf - ½ tsp

Cardamom -1

Cloves - 2

Cinnamon - 1 small piece
Grated coconut - ½ cup

For Seasoning:
Bay leaves - 2
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp

Restaurant Style Palak Paneer / Palak Paneer

Palak Paneer is a popular, delicious, creamy and nutritious gravy from famous Punjabi cuisine!  In this paneer / Indian cottage cheese is cooked in spinach based gravy along with fresh Indian spices.

As my kids are like paneer, I prefer to prepare along with spinach to make their meal more nutritious!  It can be served along with roti / naan / pulao or chapathi.

Do try and give your feedback!

Ingredients:

Palak – 2 bunches
Green chillies – 3
Paneer – 250 gms (cut into cubes)
Onion – 1 big (finely chopped)
Tomato – 2 (finely chopped)
Ginger garlic paste – 2 tsp
Red chilli powder – ¾ tsp
Corriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala - ½ tsp
Kasurimethi - 1 tsp
Cream – 2 tbsp
Sugar – ¼ tsp
Salt to taste

For seasoning:
Cumin seeds – 1 tsp
Bay leaf - 1
Oil – 1 tbsp
Butter – 1 tbsp

Mushroom peas Masala / Mushroom Peas Curry

Mushroom peas masala is rich and delicious north Indian special dish. Cashew nut is a key ingredient in this dish to give it a rich taste.  Try to use fresh mushrooms for best taste.

This gravy suits well for chapathi, roti and any flavoured rice variety.

Try this; I am sure everyone in your family will like this, especially your kids! 

Ingredients:

Button mushroom - 200 to 250 gms (clean in warm water and cut into bite sized pieces)
Green peas - ½ to 1 cup ( I used frozen peas)
Onion - 1 (finely chopped)
Kashmiri red chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - ½ to ¾ tsp
Salt - to taste
Sugar - ½ tsp
Kasurimethi - 1 tsp
Coriander leaves - to garnish

To Grind:

Ginger - 1½ inch piece
Garlic - 5 to 6 cloves
Tomatoes - 2
Cashew nuts - 10 to 15 (soak it for 20 minute in warm water)

For seasoning:
Oil - 1 tbsp
Butter - 2 tsp
Cinnamon - 1
Jeera / cumin seeds - ¾ tsp

Directions:

Grind tomato, ginger, garlic and cashew nut (soaked)  with water to a fine paste; keep aside.

Heat oil / butter in a pan; add cinnamon and cumin seeds. 

Once it crackles, add finely chopped onions and sauté.

Once the colour changes add tomato mixture along with kashmiri chilli powder, coriander powder, sugar and salt.

Add ½ cup water if necessary and Close the the pan and allow to cook for 5 minutes in medium flame.

Now add  mushroom and green peas, mix well.  Close the pan with the lid and allow to cook in medium flame for 7  to 10 minutes or till the oil separates.

Garnish with kasurimethi and corriander leaves.

Your Mushroom Peas Masala is now ready to be served hot!

This will be a best accompaniment for all Indian flat breads and with pulao varieties.

Note:

You can also add ¼ to ½ cup milk or 1 or 2 tbsp cream at last to give creamy texture to the dish.

you can also grind cashew nuts separately and add it to the gravy.

Sugar is added to balance the acidity of tomatoes.

Adjust the water quantity and spice level to suit your taste.

Beetroot Masala Varuval / Spicy Beetroot Stir fry / Beetroot Masala

Bored of preparing beetroot poriyal?  Try our home style beetroot masala recipe for a change!  It suits well as a accompaniment for rice.

Check my other Beetroot recipes also:

Beetroot Kurma / Beetroot Potato Kurma - South Indian Style

Beetroot Halwa (Sweet Beetroot Pudding)

Beetroot Raita / Pachadi - Kerala Style

Beetroot Poriyal / Beetroot Stir Fry

Sprouted Green Gram Dhal Fry / Curry

Try this healthy and also tasty sprouted green gram dhal fry / curry which suits well with chapathi, roti and also with steamed rice.

Check my another version Green gram dhal curry with mild seasoning!

Ingredients:

Sprouted green gram dhal - ¾ to 1 cup
Onion - 1 large (finely chopped)
Tomato - 1large (finely chopped)
Turmeric powder - ¼ tsp
Red chilli powder - ¾ tsp
Corriander powder - 1 tsp
Garam masala powder - ½ tsp
Corrinader leaves - 1 tbsp(finely chopped)
Salt - to taste

To Grind:
Ginger - 1" piece
Garlic - 4 to 5 cloves 
Green chillies - 2

For Seasoning:
Oil / ghee - 1 tbsp
Mustard seeds - ¼ tsp
Cumin seeds - ½ tsp

Capsicum Chicken Curry - Indian Style

This is a simple & tasty, semi dry chicken curry with capsicum.  Capsicum gives a unique taste to this dish and it goes well chapathi, roti;  also best stuffing for sandwiches!

Ingredients:

Chicken - ½ kg (boneless)

Capsicum - 1(de-seeded, chopped)
Onion - 2 (finely chopped)

Tomato - 1 (finely chopped)
Ginger garlic paste - 1½ tsp
Turmeric powder - ½ tsp
Chilli powder - 1 tsp
Coriander powder -  1 to 1½ tsp

Garam masala powder - ½ tsp

Coriander leaves - 1 tbsp(finely chopped)
Salt - as required

For Seasoning:
Oil - 1 or 2 tbsp

Cumin seeds - 1 tsp

Paneer Butter Masala / How to Make Paneer Butter Masala

Paneer butter masala is one of the popular dish of India from Punjabi Cuisine.  This rich, tomato based dish is  favorite for most of the Paneer / Indian cottage cheese lovers  and also commonly ordered food in most of the Indian restaurants.

Try this lip smacking paneer butter masla at home for your family and friends; make them happy!

Ingredients:

Paneer  - 200 to 250 grams
Onions - 1(chopped)
Tomatoes - 3
Ginger garlic paste - 1 tsp
Cashew nuts - 8 to 10
Coriander powder - 2 tsp
Kashmiri red chili powder - 1 to 1½  tsp

Garam masala - ¼ tsp
Turmeric powder -
Tomato ketchup - 1 tbsp (optional)
Kasuri Methi - 2 tsp
Sugar - ½ tsp
Salt - to taste
Oil & butter - 2 tbsp
Cream - 1 to 2 tbsp 

Broccoli Stir Fry / Spicy Broccoli Poriyal - Indian Style

Try this Indian style Broccoli stir fry / Poriyal which goes well with sambar, rasam or curd pair with steamed rice. You can even stuff this inside chapathi / bread for kid's lunch box!

Ingredients:

Broccoli - 1 large (washed and cut into florets)
Onion - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - ½ tsp
Coriander powder - ¾ tsp

Garam masala powder - ¼ (optional)
Salt - to taste

To Grind:
Tomato - ½
Ginger - 1" piece
garlic- 4 to 5 cloves

For seasoning:
Oil - 1 to 2 tbsp
Saunf / fennel seeds - ½ tsp
Green chillies - 2
Curry leaves - 1 sprig

Soya Potato Curry / Soya Masala Kulambu / Meal Maker Kulambu

This South Indian style Soya curry is very healthy and also easy to prepare dish. A perfect accompaniment with rice and rotis. You can also try this using soya keema and check also my other Soya recipes.

Serves - 4 to 5 persons

Ingredients:

Soya nuggets / Meal maker - 20 to 25 no.
Potato - 1 (peeled and cut into bite size pieces)
Onion - 1 (finely chopped)
Red chilli powder - 1 tsp
Coriander powder - 1 ½ tsp
Mint leaves - 1 tbsp
Salt - to taste

To Grind:
Ginger - 1 " ipiece
Garlic - 4 to 5 cloves
Tomato - 1 medium sized
Cashew nuts - 4 to 5 no
Coconut - ½ cup
Fennel seeds - ½ tsp

For Seasoning:
Bay leaf - 1
Cinnamon - 1

Curry leaves - 1 sprig
Oil - 1 tbsp

Directions:

Matar Paneer Masala / Paneer Peas Masala

Paneer Peas Masala is a rich, creamy and popular dish from North India. Try this; I am sure everyone in your family will like this, especially your kids! 

Beetroot Kurma / Beetroot Potato Kurma - South Indian Style

This coconut based beetroot gravy / kurma is a perfect accompaniment for chappathi, poori or any Indian bread varieties; also a tasty way of including this health rich vegetable in our diet!

Serves - 4 to 5 persons 
Ingredients:

Beetroot – 1 (big)
Potato - 1 (medium size)
Onion – 1(finely chopped)
Tomato – 1 (finely chopped)
Ginger garlic paste - 1 ½ tsp
Turmeric powder – ½ tsp
Red chilli powder - 1 tsp
Salt - to taste
Coriander leaves – to garnish

To Grind:
Grated Coconut – ¾ cup
Cashew nut - 5
or
Roasted channa dhal (pottukadalai) - 2 tsp (I used this)
Fennel seeds (saunf) – 1 tsp

For Seasoning:
Oil - for seasoning
Cinnamon – 1
Cloves – 2
Cardamom – 1
Bay leaf- 1

Directions:

Wash and scrape the skin of beetroot and potato; cut into bite size cubes. Keep aside.

Pressure cook beetroot and potato for one whistle adding very little water. Keep aside.

Potato Kurma / Side dish for Chapathi / Parotta

This kurma (South Indian) is one of the best accompaniments for chappathi; also goes well with poori and string hoppers (idiyappam).  Instead of potato you can also try this recipe with mixed vegetables (like potato, beans, cauliflower, peas, carrot).



Ingredients

Potato - 2 medium sizes (boiled)
Onion – 1 (finely chopped)
Tomato – 1 Small (finely chopped)
Ginger garlic paste - 1½ tsp
Turmeric powder – ½ tsp
Corriander leaves – to garnish

To Grind:
Coconut – ¾ cup
Fennel seeds – 1 tsp
Green chillies – 4 (adjust according to your spice level)
Cashew nut - 5

For Seasoning:
Cinnamon – 1
Cloves – 3
Cardamom – 2
Curry leaves - 5 to 6

Directions

Peel the skin of boiled potatoes and chop into cubes; keep aside.

Grind coconut, fennel seeds, green chillies and cashew nuts into fine paste.

Heat oil in a kadai and add all the ingredients given under seasoning.  After it splutters, add finely chopped onion and fry till colour changes.

Now add ginger garlic paste, turmeric powder, chopped tomatoes with little salt.

Once tomatoes become soft, add the potatoes and ground paste; give it a thorough mix.

Add water if required and allow to boil.

Close the pan with a lid and cook in low flame for 5 to 10 minutes till oil separates.

Garnish with corriander leaves and serve hot with chappathi, poori or string hoppers(idiyappam).

Aloo Palak (potatoes in spinch gravy)

This is a Punjabi dish made exotic to suit your taste buds; a perfect combination of taste and health.

Serves 4 -5 persons

Ingredients:

Palak – 2 bunches
Green chillies – 3 

For the gravy:
Potato – 1big (boiled,peeled and cut into cubes)
Onion – 1 big (finely chopped)

Tomato – 2 (finely chopped)

Ginger garlic paste – 2 tsp

Red chilli powder – ¾ tsp

Corriander powder – 2 tsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Garam masala - ½ tsp

Cream – 2 tbsp

Sugar – ¼ tsp

Salt to taste

For seasoning:

Cumin seeds – 1 tsp

Oil – 1 tbsp

Butter – 1 tbsp

Directions:

Remove stems and wash spinach thoroughly.

Blanch spinach and green chillies in boiling water.

Take it out and allow to cool.  Grind spinach and green chilli into a fine paste and keep aside.

Heat oil in a pan; add cumin seeds after it splutters add finely chopped onion. Saute till  the colour  changes.

After that add ginger garlic paste and tomatoes with little salt and sugar.

Fry that till tomato melts.  Add in all the spice powders and fry for a minute.

Once the raw smell goes, add cubed potatoes and give it a mix.

Then add in the spinach green chilli paste. Add water if required.

Don’t over boil them; allow to cook for only five minutes in low flame, otherwise the palak colour will change.

Finally add fresh cream. Serve hot with chapathi.

Variations:

Instead of cream you can substitute with ½ cup of milk

You can also avoid butter and use oil instead.