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cabbage curry recipe
Indian cabbage curry recipe is vegan and vegetarian. Made with onion and tomato gravy. It is best to be served with rice, roti, or chapathi.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
90
kcal
Author
Sujatha Muralidhar
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
1
teaspoon
kasuri methi
/dried fenugreek leaves
Instructions
Keep a pan in medium flame, 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 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.
Video
Nutrition
Calories:
90
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
7
g
|
Sodium:
456
mg
|
Potassium:
146
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
390
IU
|
Vitamin C:
17.5
mg
|
Calcium:
22
mg
|
Iron:
0.6
mg