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Cabbage Mushroom Stir Fry - Indian Cabbage Mushroom

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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 8
Course: Side
Cuisine: Indian
Ingredients Equipment Method

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

Equipment

  • 1 large deep bottom pot

Method
 

Prep
  1. Rinse and chop the cabbage, bell pepper, and serrano peppers finely. Chop the mushrooms to 4 pieces each.
Cook
  1. In a heavy bottom pot on medium heat, add ghee or oil. Next add mushrooms and let them sauté for 2 minutes.
  2. Then add in cumin seeds. Once they sizzle add in bell pepper, green chilies, black cardamom pod and cloves. Stir well.
  3. Next add in cabbage and stir well.
  4. Further add in ground cumin, ground turmeric, ground fennel, ground ginger and salt. Mix well.
  5. Cook on medium heat for 10 minutes and finally on high heat for 3 to 4 minutes until water dries up. Keep stirring intermittently.