Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups sliced cabbage
- 1 cup frozen peas
- 1 small onion, thinly sliced
- 1 tomato, chopped
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- 1 tbsp cumin seeds
- salt, to taste
- 1 tbsp cooking oil
- =
Directions
Heat oil in a non-stick pan and saute cumin seeds till it starts to sizzle.
Add onions and fry for a few minutes till it turns transparent. Add cabbage and fry for a few minutes till it tenderizes and gives out water.
Add salt, red chili powder, turmeric powder, coriander powder and garam masala and fry for a few minutes till spices all blend in.
Add chopped tomatoes and cover cook for 5-6 minutes. Stir in peas and let cook for another couple of minutes.
Serve hot with warm rotis, or over a bed of rice with some Dal.