Cabbage Peas Shaak
Cabbage Peas Shaak – extremely simple and light Gujarati style dry cabbage curry along with peas that is made with minimal ingredients!
Shaak means cooked vegetable in Gujarati, in other words some sort of vegetable curry. If you ever had Gujarati thali at any restaurants, you have very likely experienced not just one, but multiple shaak in one thali. It is a must to have at least one shaak in Gujarati thali. This dairy-free, gluten-free, plat-based Cabbage Peas Shaak (kobi vatana nu shaak) is one of the very commonly made dry cabbage curry in Gujarati household.
Cabbage Peas Shaak is a very simple and light Gujarati Style dry cabbage curry. It is made with very minimal and basic ingredients, mainly Cabbage, peas and spices. It cooks very quickly with no fuss. Pair it with plain Phulka Rotli, Gujarati Kadhi, Mori Dal and plain steamed rice along with papad and mango pickle. It is literally haven in one thali!!
You can certainly use this dry curry as your sandwich, quesadilla, burrito or taco filling. There are so many different ways to enjoy this simple dish. If you enjoy eating Gujarati Shaak, try ONION POTATO CURRY, KARELA MASALA, DRY GREEN PEPPER CURRY and lot more you will find on my blog! Tag me on Instagram @myvegetarianroots, if you end up making it and liking it. I would love to see your recreation of this simple dish!
Happy & Healthy Eating!
Cabbage Peas Shaak
Ingredients
- 4 tbsp Peanut Oil
- 1½ tsp Mustard Seeds
- ⅛ tsp Asafetida
- 10 cup Chopped Green Cabbage
- 2 cup Frozen Peas let them sit in tap hot water for 8-10 minutes. Drain water out before using it
- 2 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tbsp Thai green chili and Ginger Paste
- 1½ tbsp Cumin Coriander Powder ¾ tbsp coriander powder + ¾ tbsp cumin powder
Instructions
- Heat oil in a wide heavy bottom pan.
- Once hot, add mustard seeds, once they start to pop, add asafetida.
- Add chopped Cabbage and 1 tsp of salt. Mix well, cover and cook on medium heat until Cabbage is half way cooked. Mix 2-3 times during this step to ensure Cabbage does not start to burn.
- Uncover and add all the spices along with 1 tsp of salt. Mix well.
- Add frozen peas (let them sit in tap hot water for 8-10 minutes. Drain water out before using it). Mix well, cover and cook for 3-4 minutes or until cabbage is ¾ the way cooked, I like to leave it just a little crunchy!
- Uncover, mix well and turn the heat off. Simply serve it with phulka rotli, kadhi, mori dal and bhaat!
