Cabbage and Peanuts Stir Fry

25 Oct

A crunchy, nutty, leafy side dish for an Indian meal – cabbage and peanuts stir fry. This is just right for the day after gorging on pooja delicacies, when your tummy says "no more" to pooris and dum aloo. I had today cabbage and peanuts stir fry with a simple meal of tomato toor dal, mint raita and boiled rice.

You Need:

  • Cabbage – shredded, 2 cups
  • Onions – 1 large, sliced
  • Peanuts – 1/3 cup
  • Curry leaves – 20
  • Green chilies – 2, slit vertically
  • Mustard seeds – 1 teaspoon
  • Pepper – a pinch
  • Salt – to taste
  • Peanut oil – 2 teaspoons
  • Coriander leaves – 1 tablespoon, chopped

How To:

Dry roast the peanuts on a skillet on low flame, turning occasionally, till they turn a couple of shades darker and give off a nutty aroma. Keep aside to cool.

Heat peanut oil in a non-stick kadhai. When hot, add mustard seeds, let them splutter. Follow with slit green chilies and curry leaves. Fry for 20-30 seconds, taking care the curry leaves do not burn. Add slices onions and peanuts, set the flame to medium-high and fry till the onions turn translucent (about 4 minutes).


Add shredded cabbage and spinkle salt and pepper. Continue to cook on medium flame till the cabbage is cooked and yet crunchy.

When done, mix a tablespoon of chopped coriander leaves. Serve cabbage and peanuts stir fry as a side dish with any Indian meal.



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