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Pakistani Style Vegetables

Pakistani Style Vegetables

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KITTYROCKA

This is a great side dish to spice up your vegetables. You can even use left over vegetables of any kind! Goes great with rice. You can alter the red pepper to get the desired spice level as well. My family loves it, and yours will too!

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
  2. Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking.
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Reviews

misterjellineck
10
7/13/2003

This is outrageously good. Like eating at my favorite restaurant, only a lot cheaper.

MMH429
8
11/13/2003

The spice ratios in this recipe are no good. The amount of turmeric and garam masala struck me as excessive but I made the recipe as stated anyway. The result was flavorful, to be sure, but the flavors were not balanced correctly. I ate it, nonetheless, and doused it with yogurt to mask the strong turmeric taste. I guess you could make this with 1/2 teaspoon of turmeric & garam masala and it MIGHT be OK, but there are so many other great Indian/Pakistani dishes out there that I wouldn't bother.

JL8MP31
7
7/13/2003

Yum! This was great and it smells wonderful cooking. I didn't have any peas so I left them out and it was still great. Will definatley make this again and again.