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Cabbage with Fennel Seeds Curry
Cabbage with Fennel Seeds Curry

Before you jump to Cabbage with Fennel Seeds Curry recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.

Ingesting healthy foods can make all the difference in how we feel. When we eat more healthy foods and less of the unhealthy ones we typically feel much better. Eating more vegetables helps you feel a lot better than eating a slice of pizza. This is usually a problem, nevertheless, when it comes to eating between meals. You can spend hours at the grocery store searching for the perfect snack foods to make you feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting snack food.

Whole grain snacks are an outstanding choice for a fast balanced snack. A slice of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run can be healthier with whole fiber chips and crackers. Make the change from refined products including white bread to the healthier whole grain choices.

There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to cabbage with fennel seeds curry recipe. You can cook cabbage with fennel seeds curry using 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Cabbage with Fennel Seeds Curry:
  1. Take 2 Tbs Canola oil
  2. Get Generous pinch of asafoetida
  3. Take 1 Tsp Mustard Seeds
  4. Use 1 tsp Chana Dal or Yellow split peas (Optional)
  5. Take 2 tbs Fennel Seeds
  6. Get 2 Whole Dried Red chilies (Optional)
  7. Take 3 Cups shredded Green Cabbage
  8. Provide 1 Diced potato
  9. Use 1 tsp Coriander Cumin Seed powder
  10. You need 1-2 Tsp Chili powder
  11. You need 1/2 Tsp Turmeric Powder
  12. You need to taste Salt
Steps to make Cabbage with Fennel Seeds Curry:
  1. Take oil in wide pan over medium heat. - When oil is hot enough put asafoetida, mustard seeds and Chana dal. As soon as the mustard seeds start to pop add fennel seeds and red chilies (I didn’t add).
  2. Allow dal to get red and chilies to turn dark.
  3. Now, add cabbage, potatoes and add salt. Mix them well. and cook for a minute.
  4. Cover the pan, turn the heat to low and cook for 8-10 minutes or until potatoes are fully cooked. If needed, add water.
  5. Uncover the lid and add Chili powder, turmeric powder and coriander cumin seed powder.
  6. Stir and cook for another minute or two. - Serve hot with Chapati, bread or rice.

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