Squash & cabbage sabzi

Method 1

Ingredients

2 tbsp sunflower oil

1 tsp nigella seeds

thumb-sized piece ginger

grated

2 garlic cloves

grated

200g pumpkin

or butternut squash, peeled and chopped into 1-2cm cubes

200g cabbage

chopped (sweetheart or pointed cabbage works well)

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp chilli

flakes

2 tsp lime juice

dhal

chutney and rice or roti to serve (optional)

step 1

Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.

step 2

After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.

Method 2

Ingredients

1 cup squash (lauki/bottle gourd or yellow squash), peeled & chopped

1½ cups cabbage, finely shredded

2 tbsp oil

½ tsp cumin seeds

1 small onion, finely chopped (optional but tasty)

1 tsp ginger, grated

1–2 green chilies, finely chopped (adjust to taste)

¼ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder

Salt to taste

1–2 tbsp water (only if needed)

Fresh coriander leaves for garnish

Method

Heat oil in a pan. Add cumin seeds and let them crackle.

Add chopped onion and sauté until soft and lightly golden.

Add ginger and green chilies; sauté for 30 seconds till fragrant.

Add turmeric, red chili powder, coriander powder, and salt. Mix well.

Add chopped squash. Stir, cover, and cook on medium-low for 4–5 minutes.

Add shredded cabbage, mix gently, and cover again.

Cook for another 6–8 minutes, stirring occasionally, until veggies are soft but not mushy. Add a splash of water only if it starts sticking.

Finish with fresh coriander. Turn off the heat.

Tips & Variations

Dry sabzi: Keep the lid off for the last 2 minutes.

More flavor: Add a pinch of garam masala or crushed fennel seeds at the end.

No onion version: Skip onion and start with cumin + ginger for a satvik style.

Extra protein: Toss in soaked moong dal or a handful of peanuts while cooking.

Comments

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