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Home » Recipes » Easy Vegan Side Dishes

Published: Jun 27, 2024 by Jim Mee Sha · This post may contain affiliate links · Leave a Comment

Cabbage Curry (Indian-style)

Jump to Recipe

Flavorful, delicious, and mildly spiced, this Indian-inspired cabbage curry is a crowd-pleaser! A quick 15-minute recipe that is simple to prepare and goes well with a variety of Asian mains.

A plate of cabbage curry served with a spoon on a wooden board.

This cabbage curry, also known as Patta Gobi Sabzi or Bandh Gobi Curry, is a popular Indian dry curry made primarily of cabbage stir-fried in various spices. It is great served with rice or roti, and I especially love pairing it with Indian mains like my soya chunks manchurian and tofu curry.

Jump to:
  • 💚Why you will love this recipe 
  • 🥬What you will need 
  • 📃Ingredient notes and substitutions 
  • 🔪How to make
  • ✅Helpful tips 
  • 🍚How to serve 
  • 🍽️More vegetable side dishes
  • 📖 Recipe

💚Why you will love this recipe 

  • Savory, spicy, and incredibly flavorful 
  • A highly forgiving recipe - feel free to add any veggies or spices you like!
  • Nutritious and is a delicious way to get in your daily dose of vegetables
  • Easy to make and ready in 15 minutes

🥬What you will need 

Ingredients needed like cabbage, peas, cumin, mustard, garlic, ginger, and other spices.

📃Ingredient notes and substitutions 

  • Peas - Feel free to use frozen, fresh, or canned peas. Omit if you do not like peas.
  • Cumin - I prefer using whole cumin, but ground cumin can be used instead. Start with ½ teaspoon, adding more if needed.
  • Black mustard seeds - Another common spice used in Indian cooking. It can be found in most Asian markets or groceries.

🔪How to make

Cumin and mustard seeds in a wok.

Heat a tablespoon of oil in a non-stick wok over medium-high. Once the oil is heated, add cumin and mustard seeds. Fry for 1 minute or until they start to sizzle. 

Ground spices, cooked garlic, cumin and mustard seeds in a wok.

Stir in garlic and fry until fragrant. Adjust heat to low, then add ground turmeric and chili powder. Cook for another minute.

Raw cabbage added to a wok.

Turn up the heat to high, and add shredded cabbage along with 2 tablespoons of water. Stir-fry for 4-6 minutes or until the cabbage is tender yet crisp.

Cabbage curry in a wok.

Add green peas and fry for another minute. Your cabbage curry is ready to be served!

✅Helpful tips 

  • Customize this recipe - Feel free to add other vegetables such as bell peppers, carrots, onions, and blanched potatoes! Additionally, you can add other spices that sound good, for instance, garam masala, green chilies, or curry leaves.
  • Drain cabbage well - This is a dry curry. Excess moisture will cause the cabbage to steam rather than fry, yielding soggy vegetables.
  • Adjusting the cooking time - Cooking it for 4 minutes will yield crunchier cabbage. If you prefer softer cabbage, cook it for up to 10 minutes.
  • Storing leftovers - Leftover cabbage curry can be refrigerated for 2-3 days. Reheat it in the microwave or on the stove, adding a splash of water if the mixture is dry.
  • Save time chopping vegetables - You can use a bag of pre-chopped coleslaw mix or chop your cabbage in a food processor.

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Spooning out some cabbage from a plate of cabbage curry.

🍚How to serve 

Below are some of my go-to ways of serving cabbage curry -

Rice or grains - Although great paired with white rice, I usually make Indian fried rice or Manchurian fried rice to pair with this recipe. Alternatively, serve it with other grains like cooked quinoa or buckwheat.

Indian flatbreads - Store-bought or homemade paratha or naan pairs great with this recipe!

Mains - To make it a meal, I like pairing it with a high-protein Indian main like my soya chunks masala or moong masoor dal.

Make a high-protein meal - Simply add some pan-fried seitan chunks or tofu cubes to the curry. Meats like chicken or beef pieces will work as well.

A plate of cabbage curry served with a spoon with 2 glasses of water in the background.

🍽️More vegetable side dishes

  • Seaweed salad on a plate on a bamboo sushi mat with a cup of tea beside.
    Japanese Wakame Seaweed Salad
  • A pan of stir-fried snow peas with chili flakes and sesame seeds beside.
    Chinese Snow Peas Stir-fry
  • A plate of stir-fry vegetables on a wooden board with bowl of rice and chopsticks beside.
    Indian Stir-fry Vegetables
  • A claypot of kimchi soup on a checkered white teacloth with rice and chopped green onion beside.
    Vegan Kimchi Jjigae (kimchi stew)

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📖 Recipe

Plate of cabbage curry serve with spoon with a bowl of rice beside.

Indian Cabbage Curry

Meesha
Flavorful, delicious, and mildly spiced, this Indian-inspired cabbage curry is a crowd-pleaser! A quick 15 minute recipe that is simple to prepare and goes well with a variety of Asian mains.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 7 minutes mins
Cook Time 8 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Indian
Servings 4 servings
Calories 55 kcal

Equipment

  • non-stick wok

Ingredients
  

  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • ½ teaspoon ground turmeric
  • 6 cups shredded cabbage
  • ½ cup frozen peas thawed
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Instructions
 

  • Heat a tablespoon of oil in a non-stick wok overmedium-high. Once the oil is heated, add cumin and mustard seeds. Fry for 1minute or until they start to sizzle.
  • Stir in garlic and fry until fragrant, around 1 minute.
  • Adjust heat to low, then add ground turmeric and chili powder. Cook for another minute.
  • Turn up the heat to high, and add shredded cabbage along with 2 tablespoons of water.
  • Stir-fry for 4-6 minutes or until the cabbage is tender yet crisp. Add more water if the cabbage sticks to the pan's bottom. You can cook it for longer, up to 10 minutes, if you prefer a softer cabbage.
  • Add green peas and fry for another minute. Your cabbage curry is ready to be served!

Notes

Helpful tips
  • Drain cabbage well - This is a dry curry. Excess moisture will cause the cabbage to steam rather than fry, yielding soggy vegetables.
  • Adjusting the cooking time - Cooking it for 4 minutes will yield crunchier cabbage. If you prefer softer cabbage, cook it for up to 10 minutes.
  • Storing leftovers - Leftover cabbage curry can be refrigerated for 2-3 days. Reheat it in the microwave or on the stove, adding a splash of water if the mixture is dry.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 55kcalCarbohydrates: 11gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 78mgPotassium: 243mgFiber: 4gSugar: 4gVitamin A: 584IUVitamin C: 42mgCalcium: 59mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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5 from 1 vote (1 rating without comment)

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A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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