Fennel Green Cabbage Stir-Fry (Saunf Wali Hari Gobi Sabzi)
A delicious and aromatic North Indian dish, Fennel Green Cabbage Stir-Fry (Saunf Wali Hari Gobi Sabzi) is a flavorful side dish that perfectly complements rotis or dals. This dish brings together the earthy flavor of cabbage with the fragrant touch of fennel, balanced with the freshness of mint-coriander chutney and the creaminess of yogurt. Perfect for a sattvic diet, this dish is made without onions or garlic, making it ideal for those looking for a clean, light, and wholesome meal.
Ingredients for Fennel Green Cabbage Stir-Fry
| Ingredient | Quantity |
|---|---|
| Cabbage (chopped) | 1 medium head |
| Fennel seeds (saunf) | 1 teaspoon |
| Ginger (grated) | 1 small piece |
| Tomatoes (finely chopped) | 2 |
| Bay leaves | 2 |
| Green chutney (mint-coriander) | 1/2 cup |
| Yogurt | 1/2 cup |
| Turmeric powder | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Red chili powder | 1 teaspoon (adjust to taste) |
| Salt | To taste |
| Oil | As needed |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 80 kcal |
| Protein | 2.5 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Fat | 2.5 g |
| Sodium | 150 mg |
| Calcium | 40 mg |
| Iron | 1.2 mg |
(Note: Nutritional values are approximate and may vary depending on ingredients and quantities used.)
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving Size
Servings: 4
Course
Side Dish
Cuisine
North Indian
Dietary Information
No Onion, No Garlic (Sattvic), Vegetarian
Instructions for Fennel Green Cabbage Stir-Fry
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Prepare Green Chutney: Begin by making a fresh green chutney (a blend of mint and coriander leaves). Simply grind together fresh coriander leaves, mint leaves, green chilies, and a little salt. Set it aside for later use.
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Sauté Fennel and Aromatics: In a large, heavy-bottomed pan (or kadhai), heat oil over medium heat. Add fennel seeds, grated ginger, and bay leaves. Stir the mixture and let it cook for about 10 seconds, allowing the fennel to release its aromatic oils and the ginger to infuse the oil.
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Add Tomatoes and Spices: Add the finely chopped tomatoes to the pan. Stir in turmeric powder, coriander powder, and red chili powder. Mix everything well, letting the spices blend into the tomatoes and cook for about 3-4 minutes until the tomatoes soften and the oil begins to separate.
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Mix in Yogurt and Green Chutney: Now, add the yogurt and green chutney to the pan. Stir well to combine all the ingredients. Let it cook for an additional 2 minutes, allowing the yogurt to meld into the base of the curry.
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Add Cabbage: Add the chopped cabbage into the pan. Season with salt to taste. Mix everything together, ensuring the cabbage is well-coated with the yogurt-spice mixture.
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Cook the Cabbage: Cover the pan with a lid and cook on low to medium heat for about 5-8 minutes, or until the cabbage is tender and cooked through. Stir occasionally to avoid burning and ensure even cooking.
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Serve: Once the cabbage is cooked and the flavors have melded together, turn off the heat. Let it rest for a couple of minutes before serving. This dish is best enjoyed with pudina dal (mint lentils) and fresh phulkas (Indian flatbreads).
Tips for a Perfect Fennel Green Cabbage Stir-Fry
- Green Chutney: You can store the green chutney for a few days in the refrigerator. It adds a fresh zing to the dish.
- Cabbage Texture: Adjust the cooking time depending on how soft or crunchy you like your cabbage. For a crunchier texture, cook for a shorter period.
- Spice Level: The red chili powder can be adjusted according to your spice preference. For a milder version, use less chili powder or substitute with paprika for color without the heat.
- Oil: If you’re looking for a lighter version, you can use minimal oil or opt for a non-stick pan to reduce oil usage.
Serving Suggestions
Fennel Green Cabbage Stir-Fry pairs wonderfully with roti, phulka, or jeera rice. It also goes well with panchmel dal (a five-lentil mix), making it a wholesome and satisfying meal. This dish can also be served as a side with plain rice for a complete meal.
Conclusion
This Saunf Wali Hari Gobi Sabzi is a fragrant, healthful, and easy-to-make dish that brings a delightful twist to your regular vegetable preparations. The combination of fennel, yogurt, and green chutney adds layers of flavor that will keep you coming back for more. Plus, it’s a great option for those following a no-onion, no-garlic diet. Enjoy this dish on its own or as part of a larger meal to bring a taste of North India to your table!
