cabbage curry

Simple cabbage curry recipe - Simple home style Indian cabbage recipe made with peas, spices &amp; herbs. 

Cabbage curry

tbsp oil

½ tsp cumin (or jeera)

½ tsp mustard (seeds)

tsp ginger (or ginger garlic paste or grated)

onion (thinly sliced (optional))

tomato (finely chopped (optional))

salt (as needed)

turmeric (or haldi)

½ tsp red chili powder

¾ tsp garam masala (or sambar powder as needed)

green peas

cabbage (chopped)

coriander leaves (finely chopped)

Remove the outer leaves of cabbage and cut to quarters.

Warm 4 to 6 cups water in a large pot. The water should be warm. Turn off the stove.

Keep the cabbage in this water and leave for 3 to 4 mins.

Discard the water and rinse them a few times in fresh water. Drain the cabbage completely.

Chop the cabbage and set aside. Alternately, chop the cabbage and add to salted warm water. Drain off and set aside.

Ensure the water is completely drained from the cabbage otherwise it will turn mushy.

Preparation

Add oil to a hot. When the oil turns hot, add mustard and cumin. 

When they begin to sizzle, add ginger garlic and fry till it turns aromatic.

Add sliced onions and fry till they turn transparent.&nbsp;Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.

Add spice powders and fry for a minute for the raw smell to go away.&nbsp;Next add green peas and then saute for a minute.

Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes.

Fry until the cabbage is cooked to your liking. Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.

Making cabbage curry

Easy Odia style tarkari of Purple (red) Cabbage, baby potatoes, fresh peas cooked into a flavourful curry with just a few spices. Goes well with Odia khichori/ khichidi or with phulka, rice and dal

Odia Cabbage Potato Peas Curry/ Bandha Kobi Torkari

Onion (Heaped cup; 150 gms/ 2 cups if Green cabbage

Garlic (/2 heaped tablespoon)

gms Ginger (2" length/1 heaped tablespoon)

mustard oil/ vegetable oil

Baby Potatoes (with the peel

Tomato (heaped cup; sliced; 180 gms; 2 medium tomato)

gms Green Peas (shelled/ 150 gms)

carrot (1 medium carrot)

Mustard Oil / Vegetable Oil

Mustard seeds (only oil

Cumin seeds (jeera)

Dry Red Chili

Bay Leaf (Tej Patta)

Turmeric Powder (haldi)

Salt (or

water

ghee (optional, see instructions below)

Large Cardamom (or small green cardamom - 6)

cm Cinnamon Stick

Wash and slice Purple/ red cabbage leaves into thin lengths of about 1&quot; each. Set aside in a colander to drain completely. Wash and dice the tomato into 1 cm cubes. Shell the peas.Peel and slice ginger, onion and garlic into small pieces which be easily ground into paste. Wash and scrub the baby potatoes. Peel can be removed if you wish. If using large potatoes, peel and slice into 1&quot; cubes and place in water till required.Peel and slice the carrot into thin 1&quot; length sticks.Crush the cardamom seeds well. Discard the peel, or as I do, add it to your drinking water. Break cinnamon stick into pieces.

Roast onion, garlic and ginger slices in a little oil. Remove after draining the oil, and process into a paste in the food processor/ mixie or on a grinding stone. Set aside in a bowl till required.

To Make The Masala

Heat a pan large enough to take all the vegetables, and add oil. If not using mustard oil, when the oil is hot add mustard seeds and saute till they burst.Keeping the pan on low/ medium heat, add cumin/ jeera seeds, saute till they being to darken (about 10 secs)Break the dry red chili into two and add. Saute, turning it so that both sides are fried. (about 10 secs). Add the bay leaf/ tej patta.Add the masala paste earlier prepared (onion, garlic, ginger). Saute till the oil begins to leave the sides and the masala begins to darken in colour (about 2 minutes).

Add tomato slices, saute for about 2 minutes, stirring frequently.Add potatoes, stir well till they are all covered in oil.  Add carrot slices. Stir.Add cabbage slices and shelled peas. Add turmeric powder and salt.  Be cautious with the salt as the cabbage will shrink in volume. You can check and add more if required at the end. Stir well.

Add half the water in ingredients list (½ cup) stir and cook (covered) till the vegetables are cooked. Stir the curry frequently as the cabbage and masala may catch at the bottom of the pan and burn. Add another ½ cup water if it is too dry and the potatoes and cabbage are yet to cook.

Once the vegetables are cooked, check for adequacy of salt, adding a little more if required. Stir and cook for 2 minutes on low flame.Meanwhile, heat a teaspoon of ghee separately, add cardamom powder and cinnamon pieces, pour over the curry and remove from heat immediately.Serve hot with khichidi/ khichodi, or rice and dal/ dalma or with roti.

To Make Bandha Kobi Torkari / Odia Cabbage Potato Peas Curry

Cabbage Curry Indian Style made in the Instant Pot is a delicious, easy, wholesome side that you enjoy with Chapathi, Poori or rice and dal. This Indian Cabbage Curry is Vegan and gluten free.

Cabbage Curry

heaped finely chopped cabbage (1 small cabbage head halved)

potatoes

onion (1 medium onion)

tbsp fresh ginger and green chili paste

tomato

peas (READ NOTES)

tbsp Extra Virgin Mustard Oil (or any oil of your choice)

Salt (to taste)

tsp Turmeric Powder

tsp Cumin Powder

tsp Garam Masala Powder

tsp Red Chili Powder

tsp Whole Cumin Seeds

tsp Black Mustard Seeds

Bay Leaf

Asafoetida (Hing)

Water (Don't miss NOTES BELOW)

Begin by chopping the cabbage really fine. Rinse the finely chopped cabbage and place it in a colander or a sieve so that the excess water drains out.

Set the Instant Pot on SAUTE and keep it on NORMAL. Add oil and when the oil becomes moderately hot throw in the whole cumin, mustard, bay leaf and hing and allow them to sizzle just for a few seconds.

Now, add the sliced onions and fry them well until the onion becomes slightly golden brown around the edges.

Next, add the ginger and green chili paste and fry well until the raw smell completely disappears. Things might get little sticky now, you can add splashes of water and continue frying.

Now, throw in the chopped tomatoes and mix well with the other ingredients in the pot.

Add the dry spices and fry well until the masalas are nicely roasted and the raw smell is completely gone. You can add splashes of water to prevent things from sticking to the bottom of the pot.

Next, add the diced potatoes and mix well with the bhuna masala, approximately 1-2 mins.

Add the chopped cabbage and mix well with the rest of the ingredients in the pot.

Pour either 1/3 cup water (max 1/2 cup not more than that) and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot. NOTE: 1/2 cup water will leave behind a good amount of curry sauce after pressure cooking. So, you need to simmer the curry and allow the excess moisture to evaporate.

CANCEL the SAUTE mode, close the lid of the Instant Pot, seal the valve and PRESSURE COOK on HIGH for just 5 minutes.

When the cooking cycle is over the Instant Pot will begin to beep. Do a quick pressure release and open the lid of the pot.

Mix the thawed frozen green peas and gently stir the cabbage curry. Sometimes the cabbage might release lots of water. You must simmer the curry on SAUTE kept at LOW  and allow the excess moisture to evaporate. Simmer it until it reaches your preferred consistency.

Garnish with chopped coriander leaves and serve hot with Chapathi, poori or rice and Dal. Enjoy!

How to make Cabbage Curry in Instant Pot?

https://content.jwplatform.com/videos/D7zKyKG8.mp4

Cabbage Curry Indian Style made in the Instant Pot is a wholesome, delicious side that you can relish with chapathis, pooris or rice and dal. This Indian Cabbage curry is vegan and gluten free. Make this Cabbage Potato Curry with green peas and minimal spices.

This quick and easy Curry Cabbage will be a sure hit! It is not only healthy but astonishingly full of flavor and easy to prepare.

Curry Cabbage

cabbage

coconut oil

onion

garlic

coriander

turmeric

thyme leaves thyme

cumin

carrot chopped

coconut milk

salt

Slice cabbage in 1 inch thick strips, set aside in a bowl.

Heat oil in a large saucepan on medium high heat.

Saute the onion until soft, about 2 minutes. Stir in the garlic, green onion and cook until fragrant, about one minute.

Stir in the coriander, turmeric,  cumin, or 1 tablespoon of your favorite curry powder and thyme. 

Add the coconut milk, water, cabbage, carrot, salt, and stir to coat the vegetables.

Bring curry cabbage to a boil, reduce heat to simmer until cabbage is tender, fully cooked and the sauce has reached your desired thickness, about 20 minutes.

It is delicious served with rice, potato or roti.

OMG I love this cabbage! Since my cabbage was small I did half the amount; added 1/4 basmati rice and 2 -3 cups of vegan broth ; you curry spice was excellent but since I don’t like cumin, I did a pinch.

Thank you for teaching me how to cook this healthy recipe

I grow cabbage mainly for this recipe! We are on the Daniel fast right now and this is one of my favorites! Thank you!

My favorite foods, I love how you make It

I grew heaps of cabbages at one time, then wasn't sure what to do with them. 
I am very pleased with this recipe. Following others I have tried adding chick peas or lentils. Absolutely beautiful with mashed sweet potato. Thank you

Thank you for sharing this skills of cooking this recipe

Sooooo good. I made the recipe to a T the first go. Hubby thought it was too much cabbage and not heavy enough. So the 2nd go I cut the cabbage down and added a can of Chickpeas and a bit more carrot. We served it with quinoa. That brought in some more peotein and the combo was great.  When I cook quinoa I like using Veg broth instead water for even mire flavor. Thx for sharing this recipe! I never know what to do with cabbage lol

Just made this for the 1st time smells, looks , and taste amazing... I added some shredded grilled chicken to it right before the cabbage went in..... With rice and biscuits

So rich and flavourful! I added a can of lentils to up the protein, and followed the recommendation of red cabbage and serving with rice! So good! I added extra curry powder (1-2 tsp curry powder, PLUS the spices recommended) to balance the flavour after adding the lentils. Will be making again!

This was absolutely lovely!  I made exactly as is with the exception of adding a couple handfuls of frozen rice I wanted to get rid of.  I will definitely be making this again.  Thank you!

I’ve made this and absolutely love it but was wondering if red cabbage would work as well?

This has become one of my go-to recipes over the past couple of years. So easy to make and i love to make it extra spicy. Great way to get something comforting that is veggie forward.

Love it. I didn’t have coconut milk so blended cashews in water to make cashew milk in the vitamix. I’m doing a liver cleanse

Dear Michelle,
My husband and I loved your curry cabbage soup!   The flavors were wonderful.  My teaspoon of the spices were heaping and made the soup vibrant.   Thanks so much for this wonderful new way to serve cabbage.

I love cabbage and wanted to try something different. Very good! Thanks for sharing.

This recipe ROCKS! Was looking for a new way to make cabbage and came across this. LOVE LOVE LOVE IT! I cooked the onions untill they were brown and sweet. Used fresh turmeric and thyme, added a small jar of curry paste and cooked it low and slow for about 5 hours to bring out the flavors. We ate it as a soup. Perfect!

I added chickpeas to make this curry a complete meal. Just delicious and perfect comfort food in cold weather and challenging times.

Made this on a cold winter night. It was so comforting, cozy, and delicious. Absolutely warming to the soul. The family enjoyed it. Thank you for a healthy and appetizing meal!

These were soooo yummy. This is the only way I make our cabbage now. It was quick and easy and my kids actually ate them! 😅

Hi Michelle 
Are you able to freeze this curry cabbage.

Can I use carton coconut milk instead of canned? I have one can as well but I bought it for my vegan cinnamon roll recipe. If it is necessary I'll go get more.

This soup is delicious. I season 4 chicken thighs with curry seasoning, brown them on both sides. Then put them in the soup when the soup is ready to simmer for 20 mins and then they finish cooking like that. I also use curry powder in place of the turmeric, coriander &amp; cumin. Ive also used a bag of coleslaw (shredded cabbage and carrots) to save time time.

I've also used a little bit of coconut extract (1/2 tsp) mixed with nondairy milk (1 cup) as a substitute. It lightens up the recipe for a delicious side as opposed to the main dish. I love this recipe.

I don’t always have coconut milk on hand - although I do try to - what would you suggest as a substitute, if any? Thanks. I have made this once already and it was very good! I made it to have for lunch, with a slice of bread on the side. No rice.

Hi! I thought this recipe was delicious! I was just wondering if you knew how much fiber this meal had per serving? I'm currently doing the vegan keto diet and was trying to figure out the net carbs.

I served it with a piece of white fish, and it was sooooo good!

I love cabbage and curry. Can't wait to try this. Thank you!

This was very good!
I was confused by coriander until I realized there was no curry
 Powder in the recipe. When I looked it up it said that Curry could be substituted. So was that what made the cabbage Curry cabbage? I wasn't sure so I used both. At any rate it was a nice change from the regular cabbage that I make. I also used broth instead of water. Thank you very much I have recommended it to several friends.

I came across this Curry Cabbage a few weeks ago while we were on the Daniel Fast for church. I'm always looking for a recipe my husband will go back for seconds, because so many recipes we've had in the past all blend together. After I made it, he went back for seconds and then brought leftovers for lunch. Success! Making it again tonight but adding a little shredded chicken on the side. Thank you so much!

Added mushrooms and tofu!  It was very good.

This was yummy! We enjoyed with brown rice.  Thank you for the free recipes!

Cooking this right now had no thyme so added rosemary and chilli with a little ginger , smells amazing thank you for this lovely recipe. I can now enjoy cabbage and not just in a soup.
Thank you Tania

Sooo good!!! Added finely chopped potatoes and a red bell pepper. Shared it with a friend and she loved it-now she wants the recipe too. Thank you!!!

This is a new staple in my cooking. I add potatoes so it's a one pot meal.  So delicious!

This recipe I will tweak by eliminating the oil for sauteing the veggies. I will let you know how it turned out.

Positively delicious and light yet filling

I used to hate cabbage up until I came across your recipe and a new love story began. More so my husband liked it so much he wants me to cook this every other day. This recipe gets a 5 star + Mwah

I just cooked this delicious curry. I added small amount of ginger and Kashmir chilli powder for a little kick. I also added 2 new potatoes diced and a chicken stock cube.

I wish I could post a photo of my attempt. I used veggie stock. I added new potatoes and small amount of fresh ginger plus a half tsp of Kashmir chilli. Really delicious. Thanks

This is yummy, I used coleslaw cabbage and added chicken and more carrots.  It was quick, easy and scrumptious.

I made this today. It is simply wonderful. I made a pig of myself. I kept filling my bowl.

Hi, I new to the healthy food blogging thing, Im just enthusiastic about sharing flavorful and healthy food that is inexpensive and easy to prep.   I was about to journal my curry cabbage so I looked up recipes and found you.  I am truly inspired. Thank you

I made this as part of my New Year's supper. EVERYONE loved it and went back for seconds.

Ahhh Michelle, Merry Christmas! This  cabbage is delicious! Between my husband and kids I barely got any. 

Your recipes have never failed me! Have your lemon pound cake baking right now :)

Healthier Steps is dominating the bookmarks on my phone. 

Keep em coming! We need a zucchini bread recipe too :)

This is a nice simple recipe with great combination of ingredients.  I will say however that the results are very dependent on the coconut milk used. To get the results like shown in the photos I assume you used a very light coconut milk - in contrast to the very thick high fat milk I use in Thai cooking.  I anticipated and used half a can with 1-1/4 cup of liquids and it still came out a bit thick and heavy on coco milk flavor. Added 2 Thai red chilis and 1/2 tsp of garam masala to round it out.  I will make again with lite coco milk.  Very tasty.

Just made this as written. It’s delicious.

I made this tonight.  I made a few adjustments, added a cilantro, garlic, spinach, soaked cashew (for creaminess) chutney, and sprinkled liberally with fresh lemon juice. So incredibly delicious! Made the dish international. ;) Thank you for this recipe.

Simple easy and delicious!! I added a little sweetner and white potatoes. When I lifted the lid I knew this recipe was a keeper. It’s saved in my IPhone notes. Can’t wait to try this sauce with pumpkin.

Thanks for the great recipe and greetings from Hungary! My version: I put some pumpkin cut into cubes into the curry besides the carrots and the cabbage. It tastes great with it. :)

aw thank you so much! Going whole foods/ plant based vegan is helping me with healing and my spirit! The power of plants is amazing.

This is amazing and quick to make. I have chronic illnesses, so I like to look for easy recipes so I don't need to be on my feet too long. It's also good bc you can chop and get the seasonings ready a day in advance, so cooking is even quicker for me. I like to add additional carrots and cauliflower goes well with this dish. 
My dad and everyone on his side of the family are from Jamaica, as well. I gave some to a Jamaican family friend who loved it and I gave her the link to your recipe. Will have to make some for my grandparents next. :) thank u!

This looks super yummy, can't wait to try it!

I had quite a bit of leftover cabbage from another recipe so was looking for a way to use it. I made this using a curry paste and added cauliflower and tofu—it was amazing! Healthy, versatile and quick!

I have made this a couple of times. It is even faster (already so quick) if you use an Instant Pot. 2 minutes low pressure and 5 natural pressure release after onions and garlic sautéed. I end up adding about 4 carrots and as many cloves of garlic. Great recipe!

Hi Susie I take a picture of recipes with my phone then I have them for later

I love cabbage and just discovered your website. Looking forward to trying this and other recipes!

I made this and it was great.. So easy but good. My husband was like “ there is no fish or chicken in this and still taste so good”.?? He hasn’t eaten meat for years but he just saying it still taste great.

I made this tonight, and it was fantastic! Everyone loved it. I will definitely be making it again!

Thank you for this yummy recipe...I made some adjustments like adding more thyme, diced sweet potato and red pepper flakes........OHMYGOODNESS!! thanks again

Great recipe for using a cabbage as a main not just a side dish! Thank you!

I am obsessing over the pictures of this. Going to make it tonight. Have a cold and think is exactly what I need. Might be delicious with some yellow potatoes too? Thanks for sharing.

I just made this dish and it's amazing. The flavor profile from the spices and the coconut milk was insanely good. I made the dish in my pressure cooker which intensified the flavors also. I served the cabbage over jasmine rice. This will definitely be a go to recipe for me from now on. Thank you.

I made this for my meal prep for the week, served it over brown rice. It tasted good and was very filling.

This was so easy to make, I served it with quinoa and it was so delicious ?

A simple and tasty cabbage curry where shreds of cabbage are sauteed with mustard seeds, turmeric, green chili peppers and ginger-garlic paste. The simple ingredients and their flavors combine to create a nourishing side that&#039;s delicious with roti/chapathi or with dal and rice.

Easy Cabbage Curry

tsp black mustard seeds

½ tsp asafetida ((hing, optional))

green chili pepper

tsp ginger garlic paste

cilantro ((chopped))

Salt

Heat the oil over high heat and add the mustard seeds. Let them sputter. Stir in asafetida if using.

Working over medium low heat now, stir the minced green chili pepper and ginger garlic paste into the wok. Saute them for just about a minute. Finally, turn the heat down to the lowest point on your stove and stir in the turmeric. It&#39;s important to turn down the heat at this point because you don&#39;t want the powdered spice to burn. Saute the turmeric for just about 30 seconds.

Add the cabbage to the wok along with half a teaspoon of salt and quickly mix it all together. Turn the heat back up to medium-high and saute until the cabbage begins to soften.

Cover the wok or skillet with a lid. Use a rimmed lid if possible--one that can hold some water in it. This is a neat technique used in Indian homes to steam veggies without adding water directly to them, which would dilute their flavor. Pour a couple of tablespoons of water on the lid carefully, making sure that it stays on the lid and doesn&#39;t get on the stove. If you don&#39;t have a rimmed lid that can hold the water, just keep the heat turned to the lowest point and check the veggies frequently to make sure they don&#39;t burn.

Stir the cabbage occasionally. How long you want to cook the cabbage for is up to you. Some like the cabbage to retain a bit of al dente texture, others, like me, like it soft and silky. I cook the cabbage for around 10 minutes, but for a more toothsome texture you can turn off the heat sooner. You can also let the cabbage brown at the bottom of the wok--as counterintuitive as that may sound it actually adds nice flavor to the curry.

Add salt and finish with cilantro. Once the cabbage has cooked to your liking check salt and add more if needed. Stir in the cilantro. Serve hot.

Patta Gobhi Matar, a traditional North Indian Pea and Cabbage Curry, combines shredded cabbage with green peas and aromatic spices.

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