Indian Cabbage Curry

Indian cabbage curry recipe is a vegan and gluten-free. Made with onion and tomato in Andhra style. Best to be served for roti or for rice. This stir-fry recipe can also be made with potatoes and other veggies.

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 1 teaspoon kasuri methi /dried fenugreek leaves


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.



Add grated ginger, grated garlic and saute for a minute in low flame 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 simmer flame. Add shredded cabbage and salt. Combine them well. Cover and cook until cabbage is done to thoroughly.



Now add crushed Kasuri methi. And give a gentle stir. Remove from fire and transfer it to serving bowl. Serve cabbage curry along with rice or roti.



You may cook thinly sliced potatoes along with cabbage or you may also add boiled potatoes in the final stages of cooking this Indian cabbage curry

It is good to serve along with Roti or chapati. You may also serve raita or yogurt as a supplementary side dish. As this cabbage curry is a spicy dish and raita would just balance the spiciness of the curry.

Swipe up for full recipe

Some handpicked for you!!