Cabbage and Spinach Subji
by damyantiben
04 Jun 2013
This recipe has been viewed 5240 times
A simple subji for roz ka khana..
Cabbage and Spinach Subji recipe - How to make Cabbage and Spinach Subji
Preparation Time: Cooking Time: Total Time:
Makes 5 to 7 servings
2 cups sliced cabbage
2 cups shredded spinach (palak)
1/4 cup sliced onions
salt to taste
1/2 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chopped green chillies
1 tsp chopped ginger (adrak)
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 tsp urad dal (split black lentils)
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
2 whole dry kashmiri red chillies
For The Garnish
1/4 cup grated carrot
1/4 cup grated coconut
Method
- Method
- Heat ghee in a kadhai and add all the tempering ingredients one after the other.
- Saute onions, cabbage and add all the seasonings.
- Cover and cook for 5 minutes on slow.
- Lastly add spinach, mix well and cook for half a minute.
- Garnish it with carrots and coconut and serve fresh with hot rotli.
Outbrain