CABBAGE CURRY | PATTA GOBI SABZI | INDIAN-STYLE CABBAGE STIR-FRY
Flavorful and easy Indian style cabbage curry recipe with minimal ingredients! A no-onion no-garlic dry curry that pairs well with rice and roti.
Provided by Srividhya G
Categories Entree
Time 30m
Number Of Ingredients 10
Steps:
- Heat a pan or kadai and add the ghee. After about 30 seconds or so, add the cumin seeds and asafoetida. Let it sizzle slightly.
- Then reduce the heat to low and add the red chili powder, coriander powder, and turmeric powder. Roast it slightly for about 30 seconds. Make sure the heat is low.
- Now add 2 tbsps of water and mix the spices thoroughly and cook for 30 more seconds.
- At this stage, add the chopped cabbage and salt. Mix thoroughly and make sure the spices and the cabbage are well combined.
- Add one tbsp of water on top and cover and cook for 5 minutes over medium heat.
- Now remove the lid and mix. You will notice some water in the curry, and that's fine. Cook for five to seven more minutes or until the moisture is all absorbed. While cooking, make sure to scrape the bottom of the pan.
- Once the moisture is all absorbed or when the cabbage is soft and tender, add the cilantro and mix it once. And then turn off the heat.
- VVK TIP - Do not cover the cabbage with a lid entirely once the cooking is complete. Let it cool for 10 minutes and then cover it with a lid or partially cover it. Due to the evaporation and condensation process, the cabbage will become soggy.
Nutrition Facts : Calories 38 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 605 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
INDIAN FRIED CABBAGE
Warming Indian spices kick up cabbage a few notches for a quick, easy, and healthy side dish. I like to serve this with garlic naan bread, placing a bit of cabbage between the naan, to make a sandwich.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Onion
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 12.3 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 610.7 mg, Sugar 6 g
FRIED CABBAGE CURRY INDIAN STYLE
Provided by Anamika
Time 45m
Number Of Ingredients 12
Steps:
- Mix all the ground spices (turmeric, red chilli, cumin) with a little water and set aside.
- Put a pan with oil on medium-high heat. When the oil is hot, add the cumin seeds and allow them to sizzle.
- Add chopped onions and fry until golden.
- Add grated ginger and the spice mix. Fry everything until separates the oil.
- Add the chopped potatoes and fry them for a few seconds. Then add chopped cabbage and salt.
- Add a little splash of water. Mix everything well and cover the pan with a lid.
- Let it cook on medium-low heat for 15 minutes. Don't forget to stir everything from time to time.
- After 15 minutes, add the green peas and cover again. Let the whole thing cook for about 5-7 minutes until the potatoes and cabbage are well cooked.
- Serve this dish with some Chapatis or rice.
Nutrition Facts : Calories 85 kcal, ServingSize 1 serving
JAMAICAN CABBAGE
Great Jamaican-style cabbage. Great with jerk chicken or pork.
Provided by NewBerry
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Peel tough outer leaves from cabbage, core the head, and shred cabbage.
- Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
- Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g
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