Créé avec l’IA
Cabbage and Tindora Curry
35 min 111 kcal par portion Moyen
Ingrédients
4 Portions
- onion1 medium
- cabbage2 cups
- tindora1 cup
- garlic2 cloves
- chilli powder1 tsp
- turmeric powder1/2 tsp
- salt1 tsp
- oil2 tbsp
- mustard seeds1 tsp
- green chillies2 pieces
- tomato1 medium
- ginger1 inch
- curry leaves10 leaves
- garam masala1 tsp
- coriander powder1 tsp
- lemon1 piece
Instructions
- 1
Heat the oil in a large pan over medium heat.
- 2
Add the mustard seeds and let them splutter.
- 3
Add the chopped onion, minced garlic, grated ginger, and sliced green chillies. Sauté until the onions are translucent.
- 4
Add the chopped tomato and cook until it becomes soft.
- 5
Add the shredded cabbage and sliced tindora. Mix well.
- 6
Add the turmeric powder, chilli powder, coriander powder, and salt. Stir to combine.
- 7
Cover the pan and cook on low heat for about 10-15 minutes, stirring occasionally, until the vegetables are tender.
- 8
Add the curry leaves and garam masala. Mix well and cook for another 2-3 minutes.
- 9
Turn off the heat and add the lemon juice. Stir to combine.
