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Cabbage Mushroom Stir Fry – Indian Cabbage Mushroom gets its flavorful and smoky notes from fennel, ground turmeric, and ground cumin. Add some mushrooms and bell peppers to make a meal of things. It’s the perfect meatless weeknight dinner, easy, super flavorful and nutritious. This dish highlights everything simple and delicious, a comfort meal.
Moreover, nothing special is required to make this recipe. And, just a few ingredients and you’ll be done cooking dinner in hardly any time at all and meal will be scrumptious.
Ingredients needed to make Cabbage Mushroom Stir Fry – Indian Cabbage Mushroom
Mushrooms, bell pepper, cabbage, ghee, cumin seeds, green chillies, cloves, whole black cardamom pod, ground cumin, ground fennel, ground turmeric, ground ginger, and salt.
Method –
Prep
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First, rinse and chop the cabbage, bell pepper, and serrano peppers finely. Second, chop the mushrooms to 4 pieces each.
Cook
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First, in a heavy bottom pot on medium heat, add ghee or oil. Second, add mushrooms and let them sauté for 2 minutes.
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Further, add in cumin seeds. Furthermore, once they sizzle add in bell pepper, green chilies, black cardamom pod and cloves. Next, stir well.
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Additionally, add in cabbage and stir well.
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Further add in ground cumin, ground turmeric, ground fennel, ground ginger and salt. mix well.
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Furthermore, cook on medium heat for 10 minutes and finally on high heat for 3 to 4 minutes until water dries up. Keep stirring intermittently. Finally, transfer to a serving bowl and serve with rice or roti.
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Moreover, try some of our other recipes
Carrot Peas Curry – Gajar Matar Sabzi
Turnip Curry Instant Pot – Kashmiri Turnip Tscchuta Gogji
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Cabbage Mushroom Stir Fry – Indian Cabbage Mushroom
Equipment
- 1 large deep bottom pot
Ingredients
- 8 oz mushrooms, white
- 1 bellpepper (1 cup finely chopped)
- 1 cabbage head, 2.6 pounds (10 cups finely chopped)
- 6 tbsp ghee (for vegan, use oil of choice)
- 2 tbsp cumin seeds (jeera)
- 3 to 4 green chilies, small (1 tbsp finely chopped), reduce if you cant tolerate heat
- 2 laung (optional)
- 1 black whole cardamom pod (optional)
- 1 tbsp ground cumin (jeera powder)
- 3/4 tbsp ground turmeric (haldi)
- 1/2 tbsp ground fennel (saunf powder)
- 1/2 tbsp ground ginger (sonth)
- 1 and 1/4 tbsp salt
Instructions
Prep
- Rinse and chop the cabbage, bell pepper, and serrano peppers finely. Chop the mushrooms to 4 pieces each.
Cook
- In a heavy bottom pot on medium heat, add ghee or oil. Next add mushrooms and let them sauté for 2 minutes.
- Then add in cumin seeds. Once they sizzle add in bell pepper, green chilies, black cardamom pod and cloves. Stir well.
- Next add in cabbage and stir well.
- Further add in ground cumin, ground turmeric, ground fennel, ground ginger and salt. Mix well.
- Cook on medium heat for 10 minutes and finally on high heat for 3 to 4 minutes until water dries up. Keep stirring intermittently.
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