CABBAGE CURRY
Indian cabbage curry is a simple dish of cabbage stir fried with onions, tomatoes and spices. Serve this with rice or roti.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 13
Steps:
- Remove the outer leaves of cabbage and cut to quarters.
- Heat 4 to 6 cups water in a large pot. The water should be slightly hot but not very hot. Turn off the stove. Keep the cabbage in this water and leave for 2 to 3 mins.
- Discard the water and rinse them a few times in fresh water. Drain the cabbage completely. Shake off to drain the excess water.
- Chop the cabbage and set aside. Ensure the water is completely drained from the cabbage. Excess moisture makes mushy cabbage curry.
- Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin.
- As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic.
- Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
- Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage)
- Next add green peas and then saute for a minute.
- Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes on a medium high heat.
- Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins.
- Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.
Nutrition Facts : Calories 146 kcal, Carbohydrate 13 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 5 g, Sugar 6 g, TransFat 0.04 g, UnsaturatedFat 9 g, ServingSize 1 serving
CABBAGE AND VEGETABLE CURRY
This is for cabbage and curry lovers. Feel free to substitute, delete, and add to...all but the cabbage and curry paste. Cooking time will depend on how you like your vegetables...I like my cabbage very wilted. Variations included.
Provided by Cookin-jo
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large deep skillet over medium-high heat.
- Add onion and stir for one minute.
- Reduce heat to medium and add as much cabbage as will fit.
- Add chicken broth.
- Continue to add cabbage until it's all in the pan and cover the pan: stir occasionally. Cook about 10 minutes.
- Add succhini and curry paste, stirring in to blend.
- Cook on medium, uncovered, until the vegetables are almost tender, about 10 minutes.
- Add frozen peas and continue to cook until the vegetables are done and liquid has evaporated, about 5 minutes.
- Salt and pepper to taste.
- Variations:
- Add chopped garlic and/or ginger.
- Substitute any vegetable other than the cabbage.
- Add some coconut milk near the end.
- Add fresh herbs such as cilantro and basil.
Nutrition Facts : Calories 81.8, Fat 2.6, SaturatedFat 0.4, Sodium 56.5, Carbohydrate 13.1, Fiber 4.3, Sugar 6.8, Protein 3.6
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