Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, malaysian indian stir-fry cabbage. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Malaysian Indian Stir-Fry Cabbage is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Malaysian Indian Stir-Fry Cabbage is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have malaysian indian stir-fry cabbage using 21 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Malaysian Indian Stir-Fry Cabbage:

1. Take Round Cabbage - finely shredded
2. Take 1/2 tsp black mustard seeds
3. Take 1/2 tsp cumin seed (optional)
4. Take 1/2 tsp turmeric powder
5. Get 1 medium brown onion - finely sliced
6. Get 1 sprig curry leaves (or more)
7. Prepare (Or shallot or both)
8. Take 1 red/green chili - thinly sliced
9. Prepare (or use dried chillies, seeds removed)
10. Get 4 tbsp water
11. Get 🧂 Seasoning
12. Make ready 1 tsp (or as needed) salt or chicken seasoning powder
13. Take Pinch Hing/Asafoetida powder (opt)
14. Get 🥕 🥕🥕 Use either one or both
15. Take 1/3 C thinly julienned carrot
16. Get 1/3 C green peas
17. Take Note:
18. Make ready 1 . Cut round cabbage into four parts. Remove the core. Use only a quarter from these cut portions. Use more if desired. Shred thinly
19. Take 2 . For variations : Add 1/4 c of thinly julienned carrot or 1/4 c of grated coconut or green peas
20. Get 3 . Few dried chilies can also be used to substitute fresh chilies. Cut dried chilies in half and remove seeds
21. Prepare 4 . Garam masala can be added to this dish

Instructions to make Malaysian Indian Stir-Fry Cabbage:

1. Prepare all ingredients. Heat 2 -3 tbsp of oil in a pan. Add mustard seeds, cumin seeds and curry leaves to hot oil. Let them start to pop then stir in onions, fresh or dried chillies, turmeric powder and garam masala (if using). Sauté until aromatic. Variations: Finely julienned carrot or Green peas can be added now or later (if using).
2. Stir in cabbage. Add 4 tbsp of water. Season, taste and adjust accordingly. Stir to mix. Cook over medium heat until cabbage is cooked to your desired doneness. Add pinch of Hing or Asafoetida powder. Stir again then remove from the heat and serve with roti, naan/flat bread or rice.

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