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Curried Cabbage

Curried Cabbage

158kcal
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Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Curried Cabbage (Patta Gobi Sabzi) is a simple North Indian–style curried cabbage made by tempering whole spices, blooming turmeric in oil, and finishing with tangy amchur. This easy, vegan side dish is a foundational recipe for learning how to cook vegetables with spices while preserving texture and flavor.
Servings 4 servings
Course Entree
Cuisine Indian

Ingredients

  • 2 tbsp Oil Your preferred choice of the Cooking fat (Olive, Canola, Vegetable or even Ghee)
  • 1 Head Cabbage approximately 5-6 cups
  • 1 cup Green Peas adjust quantity to your liking
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 8 Curry Leaves You can skip it if it's not handy.
  • 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 Powder
  • 1/2 tsp Salt to taste

Method

Preparation
  1. Shred the Cabbage and discard the tough core of the head.
    Curried Cabbage
  2. If using frozen Peas – thaw and bring to room temperature.
  3. Slice green chilies lengthwise (adjust to spice preference).
Temper the Whole Spices
  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.
    Cumin Seeds and Mustard Seeds in Oil
  2. When the Cumin Seeds start to sizzle, add the Curry Leaves and Green Chillies and toast for about 30 seconds.
    Cumin Seeds, Mustard Seeds, Curry Leaves
Bloom the Turmeric
  1. Lower the heat.
  2. Add the Turmeric into the oil and toast for 10-15 seconds.
    Cumin Seeds, Mustard Seeds, Curry Leaves, Turmeric Powder
    3. The Turmeric is added to the oil to allow it to bloom and mix into the oil. If it is added onto the Cabbage, it coats the cabbage unevenly. Also, it doesn't cook well and gives the dish a raw turmeric taste.
Add the Cabbage and Peas
  1. Raise the heat back to medium.
  2. Add the shredded cabbage and toss thoroughly so it’s coated with the spiced oil.
    Curried Cabbage
  3. Add the peas and mix.
    Curried Cabbage
Add Ground Spices
  1. Add the Coriander Powder, Red Chili Powder, and Garam Masala.
    Curried Cabbage
  2. Mix well to distribute evenly.
    3. Do not add salt yet. Adding salt now will release moisture and soften the cabbage more than desired.
Cook Until Tender
  1. Cover and cook for about 10-15 minutes on medium to medium-low heat.
    Curried Cabbage
  2. Stir every couple of minutes to prevent sticking or burning. The cabbage should soften while retaining some texture.
  3. If the pan looks dry, add 1–2 tablespoons of water and continue cooking.
Finish the Dish
  1. When the Cabbage and Peas are cooked, sprinkle Salt and Dried Mango Powder (amchur) for brightness.
    Curried Cabbage
    2. The amchur adds a subtle tang that balances the sweetness of the cabbage and the warmth of the spices.
  2. Mix well and turn off the heat.

Nutrition

Calories158kcalCarbohydrates20gProtein5gFat8gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.03gSodium376mgPotassium496mgFiber9gSugar10gVitamin A653IUVitamin C139mgCalcium118mgIron2mg

Notes

Texture Tips

For crisp-tender cabbage: Add salt only at the end and cook uncovered during the final few minutes.
For softer cabbage: Add salt midway and cook covered throughout.
For lightly caramelized edges: Remove the lid during the last 5 minutes and allow slight browning.

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