Easy Cabbage Curry

super easy

Indian Style Cabbage Curry with Mild Spices

On weeknights, nearly every Indian home serves a basic cabbage curry like this one, which requires mostly pantry ingredients and very little prep work. It goes well with roti and/or rice and dal. The best part of this recipe is that it gets done in a few minutes. The dish is very simple, tasty, and healthy.

What is Cabbage Curry?

Cabbage curry is a delicious, mildly spiced vegetable dish made with cabbage, peas, and aromatic spices. Patta gobhi matar and bandh gobhi matar are two other names for this dish. The simple ingredients and flavors combine to make a nourishing and tasty side that is also vegan, soy-free, gluten-free, and nut-free.

This is a staple in many homes and is prepared in a variety of ways throughout India. This vitamin-rich cabbage curry is an excellent choice for a quick, easy, healthy meal. Though this recipe is easy to make, you have to be a bit careful because nobody enjoys overcooked, soggy, mushy cabbage.

Follow the recipe below to get the perfect cabbage curry for your quick meal. 

Ingredients At A Glance 

Cabbage – For a curry recipe, I prefer green or savoy cabbage, but red cabbage is also an option.

Peas – Frozen or fresh peas, either work. 

Potatoes – I have added a potato to add a nice bite to the curry. The cubed potatoes in this mushy curry make the dish yummier and more appealing.

Spices – This recipe’s herbs and spices are completely customizable, as everyone has their own recipe for this recipe. You could use any of your favorite spices.

Cumin seeds, cumin powder, garam masala powder, and turmeric powder were all used in this recipe.

Ginger & Garlic – To complement the flavors of the cabbage, I like to use fresh ginger and garlic in this recipe. Ground ginger and garlic powder are good substitutes if you don’t have fresh ginger and garlic.

Tomato – I prefer fresh tomatoes in this recipe, but canned diced tomatoes could also be used. Toasted tomatoes give the dish just the right amount of tang and flavor.

Oil – I used olive oil, but other oils such as grapeseed, vegetable, or coconut could also be used.

How To Prepare Easy Cabbage Curry?

Let’s start with the chopping. Shred cabbage and cube the potatoes. Make sure to wash them before chopping. You can peel the potatoes first, but I usually don’t. I buy potatoes with thin skins that are not muddy. However, if you do not prefer skin, you can peel the potatoes.

Next, take a pan and warm the oil. When heated, add the cumin seeds and let them crackle.

Stir in the turmeric powder and cumin powder after that. Keep the heat on medium or low to avoid burning. 

Add the potatoes and sautee for 1-2 minutes, followed by which add the ginger garlic paste and keep stirring for another two minutes. 

Stir in the shredded cabbage, season with salt, and cook for 3-4 minutes on low heat.

Cook on low heat after stirring once. Keep an eye on the cabbage and stir it occasionally. Its volume should be reduced, and it should appear softer. Maintain a low setting. 

Pour in the frozen peas. 

It should be completely cooked after a while. Keep checking to see if the potatoes are done. The time will vary depending on the pot you use and your stove type.

When the cabbage is cooked through and completely softened, raise the temperature to medium or slightly above medium to sear it. Stir and continue to sear. This will add a nice smoky flavor to this dish. 

Turn off the heat and add the garam masala. Give a final stir.  

Cover and set aside to allow the garam masala spice mix to blend into the dish. Cover and set aside for 10 minutes before serving.

Some Expert Tips For Preparing Easy Cabbage Curry

  • You can make this recipe your own by using your favorite herbs and spices.
  • In this recipe, I like to use fresh ginger and garlic, but you could also use ground ginger and garlic powder.
  • Along with the cabbage, you can add any other vegetables you want. Carrots, beets, and parsnips are all good choices.
  • Refrigerate any leftover curry in an airtight container for up to two days.
  • You can add coconut milk to make the curry slightly richer.
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