Simple, easy and tasty cabbage capsicum sabzi recipe. The sabzi is made without too many spices, just few ingredients and fresh taste of cabbage and capsicum comes through beautifully. You can serve this with Chapati, paratha or Rice as per your liking.If you are looking for a low carb Indian dish this recipe works.
Do you remember my curry in hurry series ? On popular demand I am bringing that back the curry in hurry series once again. This time with some more healthier options with Winter vegetables and some of my most favorite punjabi curries. Starting the series with this easy cabbage and capsicum stir fry also known as cabbage capsicum sabzi.
Capsicum cabbage sabzi is vegan, vegetarian and suitable for diabetics and is a low calorie recipe. This is simply one of those dishes that check all major scores healthy, tasty, simple to make and look sooo good! I sometimes serve this on it’s own. When I am serving it as warm salad I add some dried cranberries which I got from my recent trip to Wisconsin with US cranberry . The cranberries add a wonderful tangy and sweetish taste to the capsicum and cabbage sabzi.
You can also use this dry capsicum sabzi as sandwich filling with cheese or as a filling for a wrap. Leftovers make a great addition to noodles or fried rice. It is super simple but sooo versatile. Do give it a try once and you know why this one is must have dish in your fridge all the time. It tastes amazing when fresh and leftovers are super amazing. You have got to try it once … and you know what I mean !
Cabbage and Capsicum Sabzi Video in Hindi
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- 500 g cabbage
- 350 g capsicum bell Peppers
- 2 Tbsp Oil
- 10 g ginger
- 2-3 green chilli
- 1/2 Tsp Asafoetida/hing
- 2 tsp mustard seeds
- 15-20 curry leaves
- Salt to taste
- 25 g coriander leaves
- 100 g peanuts roasted
Heat oil in a pan.
Add Asafoetida and mustard seeds.
Add chopped ginger and green chilli as well as curry leaves.
Allow them to splutter and add capsicum/bell peppers cut into strips.
Cook for 2 minutes till soft.
Add chopped cabbage and allow to cook for 7-8 minutes in open pan. Stir in between.
Add salt to taste.
Finely finish with generous amount of coriander leaves and crushed peanuts and a squeeze of lime.
Serve hot with chapati, paratha or rice.