Punjabi Cabbage with Courgettes & Broad Beans2015-05-17
- Servings : 3-4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Punjabi Cabbage with Courgettes & Broad Beans is a great way to eat some of those healthy vegetables. By adding tasty spices and shredding the cabbage the textures and tastes seem a long way from the overcooked boiled cabbage which put many of us eating this healthy green vegetable. Young broad beans are fine eaten with their skins on as they are much softer than the older, tougher ones and the small pieces of courgette work well too. In India this dish is usually eaten without the courgettes and broad beans, but I added these for even more flavour and texture. I have also reduced the amount of oil which would normally be used in a dish such as this, but you can add more if you wish. Although this would usually be eaten as part of a multi dish meal in India, I like to eat this as a single dish with rice or a chapatti during the week.
- 2 tbsp ghee or vegetable oil
- 100g red onion, finely chopped
- 1-2 cloves garlic, finely chopped
- 10g fresh ginger, finely chopped
- 1-2 green chillies, seeded and finely chopped
- 1½ tsp cumin seeds
- 1 tsp turmeric powder
- 500g green cabbage, finely shredded
- 200g courgette, cut into thick matchsticks
- 100g baby broad beans (defrosted if frozen)
- ½ tsp salt
- ½ tsp black pepper, ground
- 2 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp chilli powder
- extra salt to taste, if required
Heat the ghee or oil in a karahi or large saucepan, over a medium heat. Add the onion, garlic, ginger and green chilli, and fry for about 5 minutes, stirring occasionally, until softened but not brown.
Lower the heat and add the cumin seeds and the turmeric and stir in. Add the cabbage, courgette and broad beans and cook for 10 minutes, stirring regularly, until the vegetables are cooked, but retain a little bite. Add a little water as necessary to prevent sticking. Season with more salt to taste and serve.