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Cabbage & Carrot Stir-fry

Cabbage & Carrot stir-fry, a quick and easy dry subzi, that can be made in a jiffy. A perfect subzi to make during morning rush hours and an easy lunch box recipe
5 from 3 votes
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Course: Main Course, Side Dish
Cuisine: Indian
Keyword: How to make cabbage stir-fry, How to make carrot stir-fry, How to make simple subzi, How to make stir-fry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4


  • Sauce pan
  • Chopper/Food processor (optional)
  • Basic grater


  • 280 grams shredded green cabbage the weight is after shredding
  • 250 grams shredded carrots the weight is after shredding the vegetable
  • ½ cup freshly grated coconut
  • ¾ tsp salt or to taste


  • 1-2 tsp vegetable oil
  • ½ tsp mustard seeds
  • 4 nos red chilies green chilies can also be used
  • tsp hing/asafoetida
  • a sprig of curry leaf


  • The measurements of veggies given above is after cutting them. i have used my Bosch chopper to chop both cabbage and carrots.
  • If you dont have a weighing scale, then you can use 2-3 medium-sized carrots and half a medium-sized cabbage.
  • Wash and chop the veggies and keep the rest of ingredients ready
  • Heat oil in a kadai, splutter mustard seeds, add red chilies, hing and curry leaves and saute for 30 seconds in a medium flame.
  • Next add the shredded cabbage and saute for a minute or two. Now add teh shredded carrots and mix well.
  • Add salt to this and sprinkle little water. Add freshly grated coconut. cover and cook for 10-12 minutes in a simmer flame.
  • The subzi gets ready in minutes. Both the vegetables take very less time to cook. Remove the cover, mix well and take it off the stove.
  • Serve this along rice. The subzi can also be packed in lunchbox.