Cabbage is on the list of favourite veggie of many, therefore there are numerous ways of cooking it. While every household has their way of preparing a delicious everyday meal, Bengali families cherish upon this particular dish throughout winter and spring.
Cabbage is loaded with nutrients and fibre. A powerhouse of vitamin K and C it is great immunity-boosting food. Now with a pandemic raging across the globe and positive cases increasing every day, one must take extra care of their diet and focus on including foods which strengthen their immune system. With peas added in the recipe not only does it make the dish look more vibrant but also adds in some extra immunity-boosting nutrients.
Cabbage (small) – 1
Soya chunks – 1 cup
Tomatoes – 2 small
Green peas (optional) – 3tbsp
Mustard oil – 2tbsp
Panch phoron – 1tsp
Turmeric powder – 1.5 tsp
Cumin powder – 1.5 tsp
Coriander powder – 2 tsp
Green chili slit – 1 medium
Salt – 2 tsp
- Prepare the paanch phoron (Bengali 5 spices). Take equal amount of cumin seeds, nigella seeds (kalonji), wild celery seeds (radhuni) or mustard seeds, fennel seeds (saunf, mouri) and fenugreek seeds (methi), and store the combined spice in a container.
- Soak the soya chunks in warm water for at least 15 minutes, then rinse and squeeze out the water and keep them aside.
- Chop the cabbage, wash and blanch it and keep it aside.
- Heat 2tbsp mustard oil in a kadhai, and add 1tsp paanch phoron.
- Once the spices start to splutter, add the tomatoes, and some salt, and saute.
- Once the tomatoes soften, add turmeric powder, cumin powder and coriander powder and mix well.
- Add the cabbage and mix well to combine the spices with the cabbage. Sprinkle some water to keep the masala form burning, and mix them all well.
- Cover with a lid and let it cook for at least 10 minutes. Stir occasionally.
- Throw in the peas and the soya chunks and give them a good stir. Cover with a lid and let it cook for another 5 minutes. Check if the cabbage is cooked all the way through and then turn off the heat.
- Serve hot with rice or chapatti.