Indian cabbage curry is naturally a vegan recipe made with onion and tomato in Andhra style. It is best served with steamed rice and ready in less than 20 minutes.
How We Came Up With This Recipe?
This Indian cabbage curry recipe is one of the classic dishes from my everyday collection.
I must confess that cabbage is one of the least preferred vegetables for my guys at home. They don't even touch in any form when it is served.
So, I always find different ways to serve this hearty vegetable. And not to mention, this is my family-approved cabbage curry,
Why You'll Love This Cabbage Curry Recipe?
- Homemade cabbage curry is super flavorful!
- This stir-fry recipe is easy to make!
- You can customize and adapt this recipe!
How To Make Cabbage Curry?
In a pan, add cooking oil and cumin seeds. Allow cumin to splutter for a while.
Then add chopped onion. And fry them until it turns translucent.
Now add grated garlic and ginger. Saute until the garlic becomes aromatic and changes its color slightly. Adding ginger and garlic is optional; this dish tastes delicious without these additional ingredients.
Then add chopped tomatoes. And saute until it becomes mushy.
I want to share a small tip to make the tomatoes cook evenly and faster. Add a quarter teaspoon of salt while cooking the tomatoes. This process makes the tomatoes cook faster and have a great texture.
Once the onion-tomato mixture shrinks and becomes mushy, add a teaspoon of chili powder, ½ teaspoon of coriander powder, and a quarter teaspoon of turmeric powder. Saute for a minute in simmering flame.
Then add shredded cabbage and a quarter teaspoon of salt or as required.
Simmer the flame and cover it with a lid. Cook until the cabbage is cooked thoroughly, stirring it occasionally. If the cabbage sticks to the bottom, add a teaspoon of cooking oil and stir.
If you are diet-conscious, you may also sprinkle a little water while cooking. Please know that sprinkling water will slightly change the taste and texture of the curry, but it will be tasty, too.
Serve this Indian cabbage curry with roti or chapathi and a cup of raita.
The Recipe Tips & Tricks
- You may use the mandolin to shred the Cabbage.
- For best results, cook this cabbage curry with the lid on low heat.
- Use a non-stick or cast iron pan to make this stir-fry with less oil.
- If the curry sticks to the bottom, reduce the heat to low and add a few drops of vegetable oil to cook further.
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.
- Refrigerator: Store the leftover cabbage curry in the refrigerator for three days.
- Freezer: Use a freezer-safe bag or container to store it in the freezer for up to 3 months. You can thaw it by placing it in the refrigerator overnight.
- Reheat: Blend with a little water(to retain its moisture), and you can reheat it gently over the stovetop or in the microwave.
Frequently Asked Questions
This dish is well served with Roti or steamed rice. You may also serve raita or yogurt-based salad as a side dish to balance the spicy flavors.
Yes, you can add thinly sliced potatoes along with cabbage or add boiled potatoes in the final stages of cooking.
You may also use green peas, chopped carrots, thinly sliced green beans, beetroot, and cauliflower as a variation.
Printable Recipe Card
Cabbage Curry
Ingredients
- 2 tablespoon vegetable oil
- 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
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 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 splutter.
- 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, coriander powder, and turmeric powder.
- 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 roti.
Video
Notes
- Refrigerator: Store the leftover cabbage curry in the refrigerator for three days.
- Freezer: Store it in a freezer-safe bag or container for up to 3 months. Then, place it in the refrigerator overnight to thaw.
- Reheat: Blend with a splash of water, and reheat it gently over the stovetop or in the 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 🙂