This recipe is an excellent model recipe to cook a vegetable with spices. To start, toast Cumin Seeds and Mustard Seeds in oil to release their flavors. Next add the Curry Leaves; these are added separately so that their moisture does not interfere with toasting the seeds. And then add Turmeric to the Oil to cook it before you add the Cabbage, followed by the remaining spice powders. Cook the Cabbage, and if you like it crispier, then add the Salt at the end.
You can follow this formula for most vegetables – at least the vegetables that don’t require special treatment. On PureCurry.com, you’ll find variations in the steps amongst different recipes to give you more ideas. Here are some of the vegetable recipes – Cauliflower, Okra and Pumpkin.
Ingredients
2 tbsp Oil
1 medium sized head of Cabbage, approximately 5-6 cups
1/2 to 1 cup Green Peas (adjust quantity to your liking)
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 stem of Curry Leaves
1-2 Green Chillies, finely chopped (optional)
1.5 tsp Coriander Powder
1/2 tsp Kashmiri Red Chili Powder
1/4 tsp Garam Masala
1/2 tsp Dried Mango Powder (Amchur)
3/4 tsp Salt (to taste)
Servings: 4
Preparation
Shred the Cabbage, discard the tough core of the head.
If using frozen Peas – thaw and bring to room temperature.
Cuisinart Box Grater (affiliate link)
Cooking Curried Cabbage
Step 1
Heat 2 tbsp Oil in a thick bottomed pan on medium heat. Add the Mustard Seeds, and when they start to sputter add the Cumin Seeds.
Step 2
When the Cumin Seeds start to sizzle, add the Curry Leaves and Green Chillies and toast for about 30 seconds.
Step 3
Add the Turmeric into the oil and toast for 10-15 seconds. The Turmeric is added to the oil to allow it to bloom. If it is added onto the Cabbage, it may not cook well and give a raw turmeric taste.
Step 4
Add the chopped Cabbage and toss, add the Peas and toss.
Step 5
Add the Coriander Powder, Red Chili Powder, and Garam Masala and toss. TIP: Do not add the Salt at this stage. It’ll be added at the end, this preserves the crispiness in the Cabbage even after it is cooked.
Step 6
Cover and cook for about 10-15 minutes on medium heat, stirring every couple minutes. Keep an eye on the pan to ensure that the Cabbage does not burn and stick to the bottom. When the Cabbage and Peas are cooked, sprinkle Salt and Dried Mango Powder. Mix well and turn off the heat.
And you’re done – Curried Cabbage is ready.
Curry on!
Related Recipes
- 2 tbsp Oil
- 1 medium sized head of Cabbage, approximately 5-6 cups
- ½ to 1 cup Green Peas (adjust quantity to your liking)
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 stem of Curry Leaves
- 1-2 Green Chillies, finely chopped (optional)
- 1.5 tsp Coriander Powder
- ½ tsp Kashmiri Red Chili Powder
- ¼ tsp Garam Masala
- ½ tsp Dried Mango Powder (Amchur)
- ¾ tsp Salt (to taste)
- Preparation: Shred the Cabbage, discard the tough core of the head. If using frozen Peas – thaw and bring to room temperature.
- Heat 2 tbsp Oil in a thick bottomed pan on medium heat. Add the Mustard Seeds, and when they start to sputter add the Cumin Seeds.
- When the Cumin Seeds start to sizzle, add the Curry Leaves and Green Chillies and toast for about 30 seconds.
- Add the Turmeric into the oil and toast for 10-15 seconds. The Turmeric is added to the oil to allow it to bloom. If it is added onto the Cabbage, it may not cook well and give a raw turmeric taste.
- Add the chopped Cabbage and toss, add the Peas and toss.
- Add the Coriander Powder, Red Chili Powder, and Garam Masala and toss. TIP: Do not add the Salt at this stage. It’ll be added at the end, this preserves the crispiness in the Cabbage even after it is cooked.
- Cover and cook for about 10-15 minutes on medium heat, stirring every couple minutes. Keep an eye on the pan to ensure that the Cabbage does not burn and stick to the bottom. When the Cabbage and Peas are cooked, sprinkle Salt and Dried Mango Powder. Mix well and turn off the heat.
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