Cabbage Curry Recipe ( cabbage sabzi)
This North Indian-style cabbage curry recipe makes a perfect weekday meal. It is easy to prep and quick to cook. Whether you like tender, melt-in-mouth cabbage or crispy cabbage, you can adapt this recipe to your taste. Spiced with the basic Indian spices and the subtle tang of tomato, this cabbage sabzi ( Patta gobhi sabzi) will become your staple cabbage recipe.
Servings 4
Calories 137kcal
Ingredients
- ½ Red Onion finely chopped
- 2 tablespoon Ginger grated
- 4-5 Garlic cloves minced
- 2 tablespoon Vegetable oil
- 2 teaspoon Cumin seeds
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- ¼ Red Chili powder
- 1 teaspoon Garam masala/ curry powder
- 1 teaspoon coriander powder optional
- 2 tablespoon Tomato paste
- 3 cups cabbage chopped
- 1 cup green peas
Instructions
Step 1 Prep the ingredients
- Start by chopping the cabbage. Wash, dry, and set it aside
- Chop the onion finely, mince garlic, and grated ginger.
- Pull out all the spices and keep them at a hand's distance.
Step 2 Preparing masala for cabbage curry
- In a skillet heat oil. And add cumin seeds.
- When the seeds start to sizzle add chopped onions, ginger, and garlic.
- Sauté them at medium heat. When they turn golden, it is time to add all the dry spices.
- First, reduce the heat to low, and then start by adding turmeric, red chilli powder, coriander powder, garam masala, and salt.
- Give them a quick stir and add 2-3 tablespoons of water.
- Let the spices cook for a minute and then add tomato paste.
- Stir and cook the tomato paste for 2 minutes.
- When the masala starts to leave oil, it is ready for the veggies.
Step 3 Adding and cooking cabbage
- Add peas and mix well.
- Add the chopped cabbage and use a ladle to gently coat the cabbage with the masala.
- Now cover the skillet and let the cabbage curry cook at low-medium heat for 5-7 minutes. Adjust the cooking time depending on how you like your cabbage.
- Garnish with scallions, or cilantro and serve hot with roti.
Notes
- Wash the cabbage after chopping and let it dry in a colander. Make it dry and avoid putting any additional water in the sabzi as the cabbage will have enough water to cook itself.
- If you are new to Indian cooking, then, measure the spices and have them ready in a small bowl. When we add powdered spices to the pan, they cook super-fast, so have some water ready to bring down the temperature instantly.
- Replace red onion with shallots or yellow onions.
- Replace tomato paste with 3 medium-sized tomatoes.
- Adjust the cooking time according to your taste.
- If you want to keep your cabbage super crispy, then add salt at the end.
- There is no need for any additional water for cooking the cabbage. It is best to cook cabbage covered on low heat. The moisture released by the cabbage is enough to cook itself.
- Add chopped potatoes or carrots to replace or supplement peas.
- If you want the cabbage curry to be crunchy, just cook enough to get rid of the rawness and turn off the flame when the cabbage leaves are still crunchy. But if you like buttery tender cabbage, cook enough till that stage is reached. It took me 7 minutes at a low-medium flame.
📋 Nutrition facts
