Indian Cabbage Stir Fry With Kidney Beans

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This Indian cabbage stir fry with kidney beans is a quick Indian sabzi made with shredded cabbage, cooked kidney beans, curry leaves, ginger, and simple spices. Serve it with rice, chapati, or paratha.

Prep Time 5

Cook Time 20

Total Time 25

Servings

Author Sravanthi Chanda

Ingredients

2 cups cabbage finely shredded
1 cup cooked kidney beans canned or home-cooked, drained and rinsed
½ cup tomato deseeded and finely chopped
1 teaspoon ginger finely chopped
8 to 10 curry leaves optional
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon turmeric powder
¼ teaspoon red chilli powder
½ teaspoon coriander powder
¼ teaspoon garam masala powder
1 teaspoon oil
½ teaspoon salt adjust to taste

Instructions

Make Tempering: Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
¼ teaspoon mustard seeds, 1 teaspoon oil, ¼ teaspoon cumin seeds
Add curry leaves, and ginger: Add curry leaves, and finely chopped ginger. Stir for 20 to 30 seconds, until the ginger turns aromatic.
8 to 10 curry leaves, 1 teaspoon ginger
Add shredded cabbage: Add the shredded cabbage to the pan. Mix it well with the tadka.
2 cups cabbage
Add salt and mix well. Cook the cabbage on medium heat for 3 to 4 minutes. It will slowly start to wilt and reduce in volume.
½ teaspoon salt
Add tomato and spices: Add chopped tomato, turmeric powder, red chilli powder, coriander powder, and garam masala. Mix everything well.
½ cup tomato, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder
Cook the cabbage: For softer cabbage, cover the pan and cook on medium-low heat for 3 to 4 minutes.
For cabbage with a slight bite, cook uncovered on medium-high heat, stirring occasionally, until the cabbage is cooked and any extra moisture evaporates.
Do not add water. The cabbage and tomato release enough moisture to cook the dish.
Add kidney beans: Add the cooked kidney beans and mix gently. Do not mash the beans.
1 cup cooked kidney beans
Finish the stir fry: Cook for 2 to 3 minutes, until the kidney beans are heated through and coated with the spices. Taste and adjust salt if needed. Serve hot.

Notes

Tested Tips From My Kitchen

Shred the cabbage thinly. Thick cabbage pieces take longer to cook and may not soften evenly.
Remove the tomato seeds before chopping. This keeps the stir-fry from becoming watery.
Add salt early. This helps the cabbage release moisture and cook faster.
Do not add water. Cabbage releases enough moisture while cooking. If the pan looks too dry, lower the heat and continue cooking.
Keep the heat at medium. High heat can burn the spices before the cabbage softens.
Use canned kidney beans for a quick version. Drain and rinse them well before using. Add kidney beans at the end. They are already cooked and only need a few minutes to warm through.
Use well-cooked beans. Kidney beans should be soft but not mushy. If they are too hard, they will not blend well with the cabbage.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a pan on medium heat. Sprinkle a little water only if needed.
Freezing: I do not recommend freezing this recipe, as cabbage loses its texture after thawing.

Nutrition