Thursday, April 12, 2012

Sukhi's - Madras Vegetables Complete Spice Mix

It was a Saturday evening a couple days before I had to go away for a week and I wanted to make something quick that wouldn't make more than a few servings. Sukhi's Home Chef Collection immediately came to mind. They have a line of spice mixes that allow you to make a meal in just 15 minutes. I decided to give the Madras Vegetables spice mix a try.

Madras Vegetables
Serves 4

  • 2 T canola oil
  • 1 packet Sukhi's Madras Vegetables Complete Spice Mix
  • 4 dried chili peppers (optional) 
  • 3 cups cabbage, shredded
  • 1/2 - 1 cup fresh shelled or frozen peas
  • Salt to taste
  • Basmati rice, cooked
  • Sukhi's Tamarind Chutney (optional)
The instructions seemed easy enough. Just heat the oil in a saute pan over medium high heat. Add Sukhi's Madras Spice Mix and chili peppers to the oil.

Once the black mustard seeds start to pop, add the cabbage and peas. Note: I used 2 cups of sugar snap peas, but I think that 1 cup of frozen peas or fresh shelled peas would be better. Stir the vegetables well until they are covered with the spice mixture.

Reduce heat, cover pan and cook for 5 - 7 minutes. Add salt to taste. Serve over basmati rice with tamarind chutney on the side.

This meal was quick, easy, and turned out great. As I mentioned before, the only thing I would change is to use frozen or fresh shelled peas rather than sugar snap peas in a pod. The cabbage softened very quickly and without any other vegetables, it was just the super soft cabbage with mildly soft pea pods and I didn't think they worked well together as the only vegetables in the dish. It would have been fine if there were other veggies, but as part of a 2-vegetable dish, I think shelled peas would be much better.

Other than that, I loved it. The dish had a light Indian flavor from the spices -- black mustard seeds, asafoetida, turmeric, red pepper, and curry leaves and was really easy to make. I also served it with some of Sukhi's delicious Tamarind Chutney, a sweet and sour chutney that improves any Indian dish. This is a great 15-minute meal.


  1. I use a small package of frozen shelled edamame and it is perfect with it. I'm going to try your chutney suggestion next time I make it.

  2. Thanks for the tip! The chutney is delicious!