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Pakistani Style Vegetables

Pakistani Style Vegetables

Name: Pakistani Style Vegetables
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: ½ teaspoon olive oil; 1 ½ medium (2-1/2" dia)s onions, chopped; 3 tablespoons minced garlic; 2 eaches whole black peppercorns; 1 teaspoon ground ginger; 1 ½ teaspoons garam masala; 1 ½ teaspoons ground turmeric; 1 teaspoon paprika; ½ teaspoon crushed red pepper flakes; 1 teaspoon salt; 1 cup water, divided; ½ medium head cabbage, chopped; 2 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and chopped; 2 medium whole (2-3/5" dia) (blank)s tomatoes, sliced; 1 ½ cups frozen green peas

Rating: 4 stars

20 Ratings
14 Reviews
2 Photos

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!

By KITTYROCKA

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Recipe Summary

prep:

30 mins

cook:

25 mins

total:

55 mins

Servings:

Yield:

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

207.4 calories; protein 8.3g 17% DV; carbohydrates 43.5g 14% DV; fat 1.6g 3% DV; cholesterolmg; sodium 680.4mg 27% DV. Full Nutrition

Reviews (14)

Most helpful positive review

misterjellineck

07/13/2003

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

Helpful

(10)

Most helpful critical review

MMH429

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. Read More

Helpful

(8)

20 Ratings

5 star values: 8
4 star values: 7
3 star values: 2
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

misterjellineck

07/13/2003

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

Helpful

(10)

MMH429

11/13/2003

Helpful

(8)

JL8MP31

07/13/2003

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. Read More

Helpful

(8)

Jenny G.

03/23/2008

This recipe was great for a lot of reasons. It was incredibly flavorful and the taste just improved as leftovers and after freezing. It's low-fat low calorie high fiber and packed with vitamins. It's easy to make substitutions using what you have on hand. It's cheap! I made this for my book club when we met after reading "Three Cups of Tea " which takes place in Pakistan. Since there were 10 of us I doubled the recipe and hoped it would be enough. It made a HUGE amount of food. What was supposed to be 8 servings turned out to be closer to 20--though it was served as a side dish. Even if I had only made a single recipe it still wouldn't have fit in a medium saucepan! I followed the recipe relatively closely with probably a little extra on the spices. The next time I plan to try yams instead of potatoes. I served this with Pakistani Spicy Chickpeas from this site basmati rice (cooked in a rice cooker with 3 whole cardamon pods some turmeric and a pinch of saffron) and frozen naan (Indian bread) from Trader Joes. I love Indian food and this was close but a lot less greasy. Do check out the detailed nutrition information on this recipe. I am in awe that anything that tastes this good can be so good for you! Read More

Helpful

(6)

AHarvey

05/03/2004

Too much tumeric and way too much water. Would have been tasty with much less of both and more spices. Disappointing. Read More

Helpful

(4)

Caroline C

04/02/2008

I played around with the spices a little and I also decreased the amount of potato called for as Husband isn't a big fan. Turned out great though I wish I had added some chicken. Served it with basmati rice and paratha. Not bad at all. Thanks! Read More

Helpful

(3)

opendoor

09/09/2011

Good--but WAY too much water. I used butternut squash instead of potatoes and it seemed to work perfectly...but only add that 1st 1/4 cup of water then see if you really need to add any more. Read More

Helpful

(3)

sueb

05/19/2010

I used 1/2 tsp. ground black pepper for lack of peppercorns and eliminated the salt. This has great flavors! I'll be making this again! Read More

Helpful

(3)

Allrecipes Community

10/24/2008

Of all the Pakistani recipes I have made this is the only one that actually tastes Pakistani. It was a lot of work to make it but it made a lot. It's very spicy so I would lessen the spices if you don't want it that way. I made this recipe exactly as written. Read More

Helpful

(3)

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Nutritional Information

Pakistani Style Vegetables

Servings Per Recipe: 4
Calories: 207.4

% Daily Value *

protein: 17 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 40 %

sugars:

fat: 3 %

saturated fat: 2 %

cholesterol:

vitamin a iu: 45 %

niacin equivalents: 33 %

vitamin b6: 48 %

vitamin c: 145 %

folate: 29 %

calcium: 11 %

iron: 19 %

magnesium: 26 %

potassium: 29 %

sodium: 27 %

thiamin: 37 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pakistani Style Vegetables

1 of 14

All Reviews

misterjellineck

07/13/2003

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

Helpful

(10)

MMH429

11/13/2003

Helpful

(8)

JL8MP31

07/13/2003

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.

Helpful

(8)

Jenny G.

03/23/2008

Helpful

(6)

AHarvey

05/03/2004

Too much tumeric and way too much water. Would have been tasty with much less of both and more spices. Disappointing.

Helpful

(4)

Caroline C

04/02/2008

Helpful

(3)

opendoor

09/09/2011

Good--but WAY too much water. I used butternut squash instead of potatoes and it seemed to work perfectly...but only add that 1st 1/4 cup of water then see if you really need to add any more.

Helpful

(3)

sueb

05/19/2010

I used 1/2 tsp. ground black pepper for lack of peppercorns and eliminated the salt. This has great flavors! I'll be making this again!

Helpful

(3)

Allrecipes Community

10/24/2008

Helpful

(3)

1 of 2 Pakistani Style Vegetables

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2 of 2 Pakistani Style Vegetables

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Pakistani Style Vegetables

Ingredients

Directions

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Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Pakistani Style Vegetables

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Pakistani Style Vegetables

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Pakistani Style Vegetables