WOYP day # 45 Spiced Cabbage Rice

Green Cabbage is a low-calorie vegetable rich in Vitamins K and C. Cabbage improves digestion and combats inflammation. This Cabbage Rice highlights this nutrient rich vegetable. If cooked the right way, cabbage is tasty and palatable :) 

Spiced Cabbage Rice:
You will need:
1 cup Basmati (or any long grain rice)
1.5 cups Water 

3 tbsp Oil
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
4 Green chilies, slit lengthwise
2 tsp Ginger Garlic paste
1 onion thinly sliced
1 large tomato, chopped
2 cups shredded Cabbage
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Kashmiri red chili powder
1 tsp Garam masala
Salt to taste
1 tbsp chopped cilantro

Wash the basmati rice until the water runs clear, soak in water for 20 minutes. Drain water and add 1 1/2 cups water. Pressure cook until done. Allow to cool. 

Heat oil in a large pan. Add the mustard seeds & cumin seeds. Add the green chilies and sliced onions. Sauté until soft. Now add the Ginger Garlic paste and sauté until fragrant. Add the tomatoes, turmeric, coriander powder and Kashmiri chili powder. Combine well and cook until tomatoes are soft and the raw smell of the spices is gone. 

Stir in the shredded cabbage and cook for 4-5 minutes until cooked through. Season with salt to taste. Add the cooked, cooled rice. Combine well. Lastly add the Garam masala. Stir well to combine. Cook for a minute more and turn off heat. Add chopped cilantro. Serve with Cucumber Carrot Raita

Cucumber Carrot Raita: 

You will need:

1 English Cucumber, peeled and finely chopped
1/2 cup grated Carrot
1/4 cup Onion, chopped
Salt to taste
1 cup Yoghurt, lightly beaten
1 tsp Raita Masala (Everest brand)

Combine the above ingredients in a bowl. Chill until ready to use. I very recently discovered Raita Masala, thanks to a friend! This masala completely elevates the taste of any Raita and has become a standard staple in my pantry.