Thursday, 20 November 2014


Spring Onion and Cabbage Sabzi


Hara saag / Spring onion              -1 cup
Bandhgobhi/Cabbage                    -1 cup
Potato                                            -1 medium sliced thinly
Onion                                            -1 small sliced thinly
Green Chillies                               -3 sliced
Fresh Coriander                             -2 tblspoon chopped
Cumin Seeds                                  -1/4 tspoon
Asafetida                                        -1 pinch
Turmeric powder                           -1/2 tspoon
Amchoor Powder                          -1/2 tspoon
Coriander powder                         -1/2 tspoon
Garam Masala                              -1/2 tspoon
Salt                                               -to taste  
Mustard oil                                  -1 tblspoon


First step is to cut and wash the potato, spring onion and cabbage.
Now we start with cooking by Heating mustard oil in a heavy bottom Kadhai or pan.
Once oil is warm, put cumin seeds and asafetida.
Once seeds starts to crackle add the sliced onion and saute for 2 minutes.
Now add chilies into it, mix well.
Add the potato slices into it, fry them in the oil for 2-3 minutes.
Now add the ground spices, turmeric, coriander, amchoor, garam masala and salt to it, mix it very well.
After 1 minutes of mixing everything, add spring onion and cabbage into it.
Mix well with masalas. careful about the flame. It should not be very high. Keep the flame to medium at all times.
The potatoes will cook into the water saag and cabbage will release, so do not need to add any water to this saag.
After mixing it well, cover with the lid and let the saag cook for about 10 minutes.
After 10 minutes, check on it. The potatoes will be soft and cabbage and spring onions would be mixed will with everything.
Now give it a good mix in the pan. Take it out in a serving dish and garnish with fresh coriander.
Saag is ready to eat with besan or methi paratha.

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