Parwal Sabji Recipe in Under 30 Minutes

Ingredients

• 500 g Purple Cabbage (washed, ends trimmed, sliced into thin strips; seeds removed if any)
• 3 Tbsp Vegetable Oil (neutral oil such as canola or sunflower)
• 1 tsp Cumin Seeds (whole seeds)
• 3 medium Onion (finely chopped)
• 4 pieces Garlic Cloves (peeled and minced)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Turmeric Powder (ground)
• 2 tsp Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 tsp Coriander Powder (ground coriander seeds)
• 1 tsp Cumin Powder (ground cumin)
• 1 cup Water (approximately 240 ml)
• 1 tsp Garam Masala Powder (adds warm spice finish)
• 1.5 tsp Amchur (Dry Mango) Powder (provides tangy flavor)
• 2 Tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare the cabbage

   Wash the purple cabbage, trim the ends, slice vertically into thin strips, and discard any hard core or seeds.

   Time: PT5M

2. Chop aromatics

   Finely chop the onions and mince the garlic cloves.

   Time: PT5M

3. Heat oil and temper spices

   Place the kadai over medium heat, add 3 Tbsp oil, and when hot, add 1 tsp cumin seeds. Let them sizzle for about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

4. Sauté onions

   Add the chopped onions to the pan and sauté, stirring occasionally, for about 5 minutes until they turn translucent and start to brown lightly.

   Time: PT5M

   Temperature: Medium heat

5. Add garlic

   Stir in the minced garlic and cook for another 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

6. Add ground spices

   Add 1 tsp salt, 0.5 tsp turmeric, 2 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1 tsp cumin powder. Mix well and cook for 1 minute so the raw spice flavor disappears.

   Time: PT1M

   Temperature: Medium heat

7. Combine cabbage with masala

   Add the sliced cabbage to the pan, toss to coat evenly with the onion‑spice mixture.

   Time: PT2M

   Temperature: Medium heat

8. Add water and simmer

   Pour in 1 cup water, stir, then cover the pan with a lid and let it cook for 20 minutes.

   Time: PT20M

   Temperature: Medium heat

9. Final spice boost

   Uncover, sprinkle 1 tsp garam masala and 1.5 tsp amchur powder, stir well, and cook uncovered for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

10. Garnish and serve

    Turn off the heat, stir in chopped fresh coriander leaves, and transfer to a serving bowl.

    Time: PT1M

Nutrition Facts

Calories

136

Protein

3 g

Carbohydrates

12 g

Fat

9 g

Fiber

4 g