Cabbage Capsicum Sabzi Recipe – A Delightful North Indian Vegetable Dish
If you’re looking for a simple yet flavorful vegetable dish to complement your meal, this Cabbage Capsicum Sabzi (Cabbage and Bell Pepper Curry) is the perfect choice. The unique combination of cabbage and capsicum, infused with aromatic spices, makes this recipe an excellent addition to your main course. Whether you’re following a sattvic diet (without onion or garlic) or just craving a light and healthy vegetable side, this dish is sure to please your taste buds.
Ingredients for Cabbage Capsicum Sabzi
| Ingredients | Quantity |
|---|---|
| Cabbage (thinly sliced) | 3 cups |
| Green capsicum (thinly sliced) | 1 medium-sized |
| Oil | 1 teaspoon |
| Mustard seeds (Rai) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chillies | 2 |
| Asafoetida (Hing) | A pinch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Salt | To taste |
| Lemon juice | 1 teaspoon |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 3
Cuisine: North Indian
Course: Main Course
Diet: No Onion No Garlic (Sattvic)
Step-by-Step Instructions for Cabbage Capsicum Sabzi
-
Cook the Cabbage:
Begin by placing the sliced cabbage in a pressure cooker. Add 2 tablespoons of water and cook until one whistle (or “city”) comes. Once the pressure is released, open the cooker and set the cabbage aside. -
-
Prepare the Tempering:
In a frying pan or kadhai, heat 1 teaspoon of oil. Add the mustard seeds and cumin seeds to the hot oil and let them splutter. Once the seeds start popping, add a pinch of asafoetida, turmeric powder, and the dry red chillies. Let the spices sauté for about 10 seconds, allowing their flavors to blend. -
Cook the Capsicum:
Now, add the sliced green capsicum to the pan. Cook the capsicum until it softens and becomes tender, stirring occasionally to prevent it from burning. -
Add the Cabbage:
Once the capsicum has softened, add the pre-cooked cabbage to the pan. Mix the vegetables well to ensure an even blend of the cabbage and capsicum. -
Season the Sabzi:
Add the coriander powder, red chili powder, and salt to the vegetable mixture. Stir to combine the spices evenly with the cabbage and capsicum. -
Simmer and Finish:
Cover the pan and let the mixture simmer for about 2 minutes, allowing the flavors to meld together. -
Add Lemon Juice and Garnish:
Turn off the heat and add the fresh lemon juice to the sabzi. Garnish with freshly chopped coriander leaves for a burst of color and freshness.
Serving Suggestions
This delicious Cabbage Capsicum Sabzi pairs wonderfully with Panchmel Dal, Bundi Raita, and Phulka (Indian flatbread). The mild yet savory flavor of the sabzi complements the rich and comforting dal, while the refreshing raita balances out the spices.
Tips for Perfecting Cabbage Capsicum Sabzi
- Use Fresh Ingredients: For the best flavor, use fresh cabbage and capsicum. The freshness will enhance the overall taste of the dish.
- Adjust Spices to Taste: Feel free to adjust the amount of red chili powder and coriander powder based on your spice tolerance.
- Add a Touch of Sweetness: For a slight sweet undertone, you can add a small amount of sugar, although it’s optional and doesn’t affect the core flavor of the dish.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 100 kcal |
| Protein | 2g |
| Carbohydrates | 22g |
| Fiber | 5g |
| Fat | 4g |
| Sodium | 350mg |
| Sugars | 5g |
| Vitamin C | 45% of daily value |
| Iron | 4% of daily value |
This Cabbage Capsicum Sabzi is a wholesome, quick-to-make dish that doesn’t compromise on flavor. It’s perfect for a weekday meal or a simple yet satisfying side dish for a larger spread. The balance of spices and the crunch of fresh capsicum paired with the soft cabbage makes every bite delightful. Serve it with your favorite Indian flatbreads or dal for a complete meal!
