Recipe By KITTYROCKA
Rating
Published Apr 4th
Pakistani Style Vegetables
Prep 30m Cook 25m Additional - Ready In 55m
Servings 4 Calories 207.4

This is a great side dish to spice up your vegetables. You can even use left over vegetables of any kind! Goes great with rice. You can alter the red pepper to get the desired spice level as well. My family loves it, and yours will too!

Recipe Ingredients

  • ½ teaspoon olive oil
  • 1 ½ onions, chopped
  • 3 tablespoons minced garlic
  • 2 whole black peppercorns
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 cup water, divided
  • ½ medium head cabbage, chopped
  • 2 potatoes, peeled and chopped
  • 2 tomatoes, sliced
  • 1 ½ cups frozen green peas

Cooking Directions

  1. 1 Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
  2. 2 Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking.

Nutrition Facts

  • Calories 207.4
  • Carbohydrate 43.5 g
  • Fat 1.6 g
  • Fiber 10.1 g
  • Protein 8.3 g
  • Saturated Fat 0.3 g
  • Sodium 680.4 mg
  • Sugar 11.1 g

Reviews

  1. Good--but WAY too much water. I used butternut squash instead of potatoes and it seemed to work perfectly...but only add that 1st 1/4 cup of water then see if you really need to add any more.
  2. I used 1/2 tsp. ground black pepper for lack of peppercorns and eliminated the salt. This has great flavors! I'll be making this again!
  3. Of all the Pakistani recipes I have made this is the only one that actually tastes Pakistani. It was a lot of work to make it but it made a lot. It's very spicy so I would lessen the spices if you don't want it that way. I made this recipe exactly as written.
  4. I played around with the spices a little and I also decreased the amount of potato called for as Husband isn't a big fan. Turned out great though I wish I had added some chicken. Served it with basmati rice and paratha. Not bad at all. Thanks!
  5. This recipe was great for a lot of reasons. It was incredibly flavorful and the taste just improved as leftovers and after freezing. It's low-fat low calorie high fiber and packed with vitamins. It's easy to make substitutions using what you have on hand. It's cheap! I made this for my book club when we - Read more ...
  6. Too much tumeric and way too much water. Would have been tasty with much less of both and more spices. Disappointing.
  7. The spice ratios in this recipe are no good. The amount of turmeric and garam masala struck me as excessive but I made the recipe as stated anyway. The result was flavorful to be sure but the flavors were not balanced correctly. I ate it nonetheless and doused it with yogurt to mask the strong - Read more ...
  8. Yum! This was great and it smells wonderful cooking. I didn't have any peas so I left them out and it was still great. Will definatley make this again and again.
  9. This is outrageously good. Like eating at my favorite restaurant only a lot cheaper.