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.
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.
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💚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
📃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
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.
Stir in garlic and fry until fragrant. 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 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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🍚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.
🍽️More vegetable side dishes
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📖 Recipe
Indian Cabbage Curry
Equipment
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
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
- 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
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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