Spicy Cabbage Masala
This tasty cabbage masala has soft shreds of cabbage in a delicious tomato onion sauce. Serve with rice-dal or roti.
Servings: 8 servings (approximately)
Calories: 23kcal
Equipment
- Wok or skillet
Ingredients
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafetida (optional)
- 1 cup tomato onion masala sauce
- 1 heaping tsp Maggi magic masala powder *
- ½ head cabbage (cut in fine shreds)
- Salt to taste
Instructions
- Heat oil in wok or skillet over high heat. Add the mustard seeds and asafetida, if using and wait for the mustard seeds to crackle.
- Reduce heat to medium and stir in the tomato onion masala sauce. Mix into the mustard seeds. Add the magic masala or garam masala.
- Add cabbage to the sauce along with ½ cup water and mix it well.
- Bring to a boil, then cover the pan and cook about 10 minutes until the cabbage is very soft. Stir occasionally while cooking to make sure the cabbage cooks evenly.
- Once the cabbage is soft, add salt and mix it in. Serve the cabbage masala hot.
Notes
*You can also find Maggi masala magic powder at most Indian grocery stores or online.
Gluten-free guidance: Pure asafetida is gluten-free but most commercial powdered asafetida contains wheat flour as an anti-caking agent. If you are gluten-free shop for brands that are gluten-free certified, or skip this ingredient.
Nutrition
Serving: 1 serving | Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 30mg | Calcium: 25mg | Iron: 0.5mg