Indian Cabbage Curry

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

5 from 1 vote

Aromatic, flavorful, and mildly spiced, this Indian cabbage curry is the perfect side dish to accompany any Asian mains. Ready in 15 minutes, easy to make, and requires minimal prep.

Prep Time7

Cook Time8

Total Time15

Course: Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 55kcal

Author: Meesha

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

Instructions

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, 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 until cabbage is tender yet crisp.
Add green peas and fry for another minute. Your cabbage curry is ready to be served!

Notes

Helpful tips

Drain cabbage well - As this is a drier curry, excess moisture causes cabbage to steam rather than fry, yielding soggy cabbage.
Adjust cabbage cooking time – For a tender-crisp texture, cook for 4-5 minutes. If you prefer a softer texture, cook for up to 10 minutes.
Adjust spice levels – As mentioned, Kashmiri chili powder is quite mild. But if using regular chili powder, start with ½ the amount and add more if needed.

Storing leftovers - Refrigerate leftover cabbage curry for 3-4 days in an airtight container. Freezing is not recommended; cabbage will go soggy after thawing.

Nutrition