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Kashmiri Cabbage

INGREDIENTS:
1 Small cabbage
Cumin seeds
Tomato puree
Red chili powder
Capsicum
Green chili
Oil
Ginger
salt
Sugar

METHOD:
Cut cabbage into fine pieces. Cut capsicum into long strips. Heat oil. Put cumin seeds and slit green chilies. When they start sizzle, put shredded ginger, then tomato puree, red chili powder and little turmeric powder. Fry the masala until oil separates. Then added the shredded cabbage in the masala slowly and mix well. Cook covered and then uncovered. Add salt to taste and also little sugar. Then add the capsicum stir for sometimes and remove from heat.It tastes like pickle. Serve with rice or roti.
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