Piping Pot Curry · by Meeta Arora★ 4.9 (30)
Patta Gobi Matar (Indian Cabbage Subzi)
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 9%
CARBS 18G57% OF CAL
7G FIBER0G ADDED0G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 5G37% OF CAL
0G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cabbage and peas stir-fried with ginger, tomato, and Indian spices. Vegan and gluten-free, it can be made low-carb by omitting the peas.
sideindianstir fry🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 Cabbage (medium size, chopped)
- 1 tablespoon Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard Seeds (Rai)
- 1 pinch Asafoetida (optional )
- 1 teaspoon Ginger (grated )
- 1 Tomato (medium size, chopped)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
- 1/2 cup Green Peas (I used frozen )
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Cayenne or Red Chili powder
- Cilantro leaves (for garnish )
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 9%
CARBS 18G57% OF CAL
7G FIBER0G ADDED0G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 5G37% OF CAL
0G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 844mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 484mg
- Calcium
- 106mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.