This classic Indian Cabbage Curry is a flavorful Indian-style dish with warm spices like ginger, garlic, and cumin seeds. It's a hassle-free vegan side, perfect with steamed rice, and ready in 20 minutes.
Are you looking for a veggie-loaded side dish that's effortless to make and tastes fabulous(like this lima bean curry or this bell pepper curry)? This cabbage curry recipe hit the spot.
With minimal prepping and cooking, this recipe is ideal for busy individuals and families.
To be honest, cabbage is one of the least preferred vegetables for my guys at home, so I’m always looking for creative ways to make it more appealing. With its bold spices and flavorful seasoning, this cabbage curry turns this humble vegetable into a delicious dish everyone enjoys!
And now, it's one of our family's approved cabbage recipes!
Jump to:
Why You'll Love This Recipe
⭐️Homemade cabbage curry is super flavorful!
⭐️One of the Indian-style recipes that's easy to make.
⭐️You can customize and adapt this recipe!
Ingredients
- Vegetable oil: I recommend swapping vegetable oil with clarified butter for more decadent flavors.
- Cumin seeds: You can find most spices in the international aisle of grocery stores or order them online. If you are swapping with ground cumin, sprinkle the powder at the final stages of cooking.
- Onion: Feel free to use red or yellow onions, depending on your choice.
- Ginger & Garlic: Fresh ginger and garlic provide the best flavor.
- Tomatoes: Choose fresh and fully ripened tomatoes for a beautiful texture and taste.
- Red chili powder: This is the Indian red chili powder. If this is unavailable, you can substitute it with the combination of cayenne pepper and paprika(adjust the quantity based on your heat tolerance).
- Ground Turmeric: This ingredient adds beautiful color and depth to the dish, so I highly recommend using it.
- Cabbage: You can use fresh green or purple cabbage. Use a mandolin to shred the cabbage evenly and quickly.
How To Make Cabbage Curry
- Heat a pan on medium heat; add vegetable oil and cumin seeds. Let them sizzle(without browning), then add sliced onions and sauté until soft and pink.
- Add grated ginger and garlic, sauté on low heat until the garlic slightly changes color. Add chopped tomatoes and cook until mushy.
- Stir in red chili powder, coriander powder, and ground turmeric. Sauté briefly, then add shredded cabbage and salt.
- Mix well, cover, and cook until the cabbage is tender. Remove from heat and transfer to a serving bowl. Enjoy cabbage curry with rice or Indian flatbreads like naan.
♨️How To Adjust The Heat Level
This Indian-style cabbage curry tastes with noticeable heat. The red chili powder in this recipe provides heat, whereas other ingredients like ginger, garlic, and ground turmeric provide warmth.
Reduce the red chili powder to lower the heat until it suits your heat tolerance. Or substitute with paprika.
Add freshly chopped green chili peppers, like Thai chili or jalapeno peppers to increase the heat level.
The Leftovers
- The leftover cabbage curry can be used as stuffing for the wrap, or you can add it to yogurt and serve it as a raita.
- Store the leftover cabbage curry in the fridge for three days and in the freezer for up to 3 months. You can thaw it by placing it in the refrigerator overnight.
- While reheating, sprinkle a bit of water(to retain moisture) and gently reheat over the stovetop or in the microwave.
Pro Tips For Best Results
- You can use the mandolin to shred the Cabbage to cut down the prepping time.
- For best results, cook this cabbage curry with the lid on low heat.
- If the curry sticks to the bottom, reduce the heat to low and add a few drops of vegetable oil to cook further.
FAQ
This dish is well served with steamed rice or Indian flatbreads like naan or kulcha. You may also serve raita or Indian cucumber salad as a side dish to balance the spicy flavors.
Yes, this is a great make-ahead and meal prep-friendly recipe. You can make it up to 3 days before serving.
Yes, you can add thinly sliced potatoes along with cabbage or boiled potatoes in the final stages of cooking. You can also use green peas, chopped carrots, thinly sliced green beans, beetroot, and cauliflower as a variation.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cabbage Curry Recipe
Ingredients
- 2 tablespoon vegetable oil /ghee
- ½ teaspoon cumin seeds
- ½ cup onion sliced
- 1 tablespoon ginger grated
- 1 tablespoon garlic grated
- ½ cup tomato chopped
- 1 teaspoon red chili powder
- ¼ teaspoon ground turmeric
- 2 cup cabbage shredded
- ¾ teaspoon salt or as required
Instructions
- Keep a pan in medium heat, add vegetable oil and cumin seeds.
- Allow cumin seeds to sizzle.
- Add sliced onion and saute until it turns soft and pink.
- Add grated ginger, grated garlic and saute for a minute in low heat or until grated garlic slightly changes its color.
- Then add chopped tomatoes and continue to saute till it becomes mushy.
- Add red chili powder and ground turmeric.
- Saute for a minute in low heat.
- Add shredded cabbage and salt. Combine them well.
- Cover and cook until cabbage is done to thoroughly.
- Remove from heat and transfer it to serving bowl.
- Serve cabbage curry along with rice or Indian flatbread.
Notes
- Adjust the spice level by reducing red chili powder or substituting it with paprika. Add green chilies for extra heat.
- Shred cabbage using a mandolin for even slices and faster prep. Cook with the lid on low heat for the best texture.
- Use leftovers as a stuffing for wraps or mix with yogurt for a unique raita variation.
- Store in the fridge for 3 days or freeze for up to 3 months. Reheat with a sprinkle of water on the stovetop or microwave.
Lynda says
Absolutely fantastic! We found this recipe to use for an Indian Pary. New Years we were hosting at our home. It was by far the biggest hit of our dinner and not a piece left at the end - everyone asked for the recipe. We now make this a couple times a month as a side dish for family dinners and double or triple the recipe so there are a good amount of leftover - as this tastes even more amazing the next day. Great alone or picked up and eaten in some fresh naan bread.
Sujatha Muralidhar says
Thank you so much Lynda! I'm thrilled it was a hit at your party! Happy to hear you’re making it regularly. It does taste amazing with naan!
Ashajyothi says
When to add kasuti methi?? Please mention that too
Sujatha Muralidhar says
Thanks Asha Jyothi for referring, Kasuri methi should be added at the final stages of cooking. I have added the information in the recipe as well.
Ashajyothi says
Thank you for your quick response.... Dish turned out very tasty.... We enjoyed heartfully!!!
Sujatha Muralidhar says
Thanks AshaJyothi for the feedback. Glad you liked this recipe 🙂