Cabbage-Potato pulao
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 74.3
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 599.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.2 g
View full nutritional breakdown of Cabbage-Potato pulao calories by ingredient
Introduction
I wanted to use up the purple cabbage and I had little bit of kohl rabi and diced potatoes with me; hence I made this pulao. I wanted to use up the purple cabbage and I had little bit of kohl rabi and diced potatoes with me; hence I made this pulao.Number of Servings: 25
Ingredients
-
Gemini refined soyabean oil Net 1 litre, 30 gram(s)
Mustard seeds Net 4 g, 5 gram(s)
Toor Dal (Red gram), 5 serving
Black gram dal (Urad dal), 5 gram(s)
*Cumin seed, 1 tsp
Turmeric, ground, 1 tsp
Ginger, ground, 1 tbsp
Garlic, 3 tsp
*Sambar Paste, 1 tbsp
*Coriander seed, 1 tbsp
Chili powder, 1 tbsp
*asafoetida (hing), 0.5 tsp
Curry powder, 2 grams
Mori-Nu Silken Firm Lite Tofu Net 349 g, 120 gram(s)
*Kohl Rabi- raw, 2.118 oz
Onions, raw, 60 grams
Red Ripe Tomatoes, 200 grams
Cabbage, fresh, 500 grams
DAAWAT Quick Cooking Brown Basmati Rice, 250 gram(s)
Baked Potato (baked potatoes), 300 grams
Salt, 2 tbsp
Tips
Adjust salt. Add diced tofu one by one and spread. Otherwise, they will clump and get cooked as a shapeless mass.
Directions
1) Dice tofu, keep in cold water after weighing.
2) Dice kohl-rabi, dice onion, quarter cherry tomatoes, finely dice cabbage and dice potato. Keep aside.
3) Take wide shallow pressure cooker, add oil, splutter mustard, add bengal gram dal, urad dal, cumin,onion. Saute till onion loses colour. Add turmeric, ginger, garlic. Saute well.
4) Add sambar powder, coriander powder, chilli powder, asafoetida, curry leaves. Fry for a minute.
5) Add kohl-rabi, tomato, cabbage, potato and rinsed rice. Mix well.
6) Add salt, add water to cover, add tofu. Mix gently.
7) Pressure cook for 3-4 whistles.
Serving Size: makes twenty-five 1/2 cup servings
Number of Servings: 25
Recipe submitted by SparkPeople user JEEJA_MADHURI.
2) Dice kohl-rabi, dice onion, quarter cherry tomatoes, finely dice cabbage and dice potato. Keep aside.
3) Take wide shallow pressure cooker, add oil, splutter mustard, add bengal gram dal, urad dal, cumin,onion. Saute till onion loses colour. Add turmeric, ginger, garlic. Saute well.
4) Add sambar powder, coriander powder, chilli powder, asafoetida, curry leaves. Fry for a minute.
5) Add kohl-rabi, tomato, cabbage, potato and rinsed rice. Mix well.
6) Add salt, add water to cover, add tofu. Mix gently.
7) Pressure cook for 3-4 whistles.
Serving Size: makes twenty-five 1/2 cup servings
Number of Servings: 25
Recipe submitted by SparkPeople user JEEJA_MADHURI.
