Karamkalla

Print Recipe

Prep Time 15

Cook Time 15

Course Main Dishes

Cuisine Awadh

Servings

Calories 301 kcal

Equipment

Heavy-based Pan

Ingredients

125 ml Vegetable oil (1/2 cup)
Asafoetida pinch of
1 teaspoon Cumin seeds
1/2 teaspoon Fenugreek seeds
1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and crushed
2 Green chillies de-seeded and chopped
1 teaspoon Ginger ground
1 Cabbage large, cut into large pieces
1 teaspoon Chilli powder or to taste
1 teaspoon Sugar
1 teaspoon Turmeric ground
1 teaspoon Coriander ground
Salt
1 Coriander (Cilantro) sprig, leaves only, chopped, to garnish

Instructions

Heat the oil in a large, heavy-based pan over high heat, then reduce the heat, add the asafoetida and cumin and fenugreek seeds, and stir-fry for 1 minute, or until the seeds start to splutter.
Add the ginger, chillies, and ground ginger and stir-fry briskly for 15 seconds, then add the cabbage and season with salt.
Add the chilli powder, sugar, and other ground spices and stir-fry for about 10 minutes, or until all the moisture has evaporated. Garnish with coriander.

Nutrition

Sodium: 504mgCalcium: 398mgVitamin C: 345mgVitamin A: 1651IUSugar: 36gFiber: 28gPotassium: 1733mgCalories: 301kcalSaturated Fat: 1gFat: 2gProtein: 13gCarbohydrates: 69gIron: 8mg

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