Malaysian Indian Stir-Fry Cabbage
Malaysian Indian Stir-Fry Cabbage

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, malaysian indian stir-fry cabbage. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Malaysian Indian Stir-Fry Cabbage is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Malaysian Indian Stir-Fry Cabbage is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have malaysian indian stir-fry cabbage using 21 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Malaysian Indian Stir-Fry Cabbage:
  1. Take Round Cabbage - finely shredded
  2. Get 1/2 tsp black mustard seeds
  3. Prepare 1/2 tsp cumin seed
  4. Take 1/2 tsp turmeric powder
  5. Get 1 medium brown onion - finely sliced
  6. Prepare 1 sprig curry leaves (or more)
  7. Take (Or shallot or both)
  8. Make ready 1 red/green chili - thinly sliced
  9. Make ready (or use dried chillies, seeds removed)
  10. Make ready 4 tbsp water
  11. Take 🧂 Seasoning
  12. Prepare 1 tsp (or as needed) salt or chicken seasoning powder
  13. Take Pinch Hing/Asafoetida powder
  14. Get 🥕 Optional (use either one)
  15. Get 1/3 C green peas
  16. Get 1/3 C thinly julienned carrot
  17. Make ready Note:
  18. Take 1 . Cut round cabbage into four parts. Remove the core. Use only a quarter from these cut portions. Use more if desired. Shred thinly
  19. Take 2 . For variations : Add 1/4 c of thinly julienned carrot or 1/4 c of grated coconut or green peas
  20. Take 3 . Few dried chilies can also be used to substitute fresh chilies. Cut dried chilies in half and remove seeds
  21. Get 4 . Garam masala can be added to this dish
Steps to make Malaysian Indian Stir-Fry Cabbage:
  1. Prepare all ingredients. Heat 2 -3 tbsp of oil in a pan. Add mustard seeds, cumin seeds and curry leaves to hot oil. Let them start to pop then stir in onions, fresh or dried chillies, turmeric powder and garam masala (if using). Sauté until aromatic. Variations: Finely julienned carrot or Green peas can be added now or later (if using).
  2. Stir in cabbage. Add 4 tbsp of water. Season, taste and adjust accordingly. Stir to mix. Cook over medium heat until cabbage is cooked to your desired doneness. Add pinch of Hing or Asafoetida powder. Stir again then remove from the heat and serve with roti, naan/flat bread or rice.

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