Cabbage with Mustard Seeds

This Cabbage recipe is a quick and simple stir-fry vegetarian and vegan dish where mustard seeds and curry leaves tadka provide along with few Indian spices the flavorful base to the shredded cabbage.

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Serves 2-4

  • 1 small cabbage (or 1lb (500g) finelly choped or schreded
  • 2 tsp mustard seeds
  • 6 curry leaves
  • 1 small/medium onion, chopped
  • 1-2 green chilies, sliced
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp chili powder
  • 1 tbsp ginger root, finely choped
  • 3-4 garlic cloves, finely chopped
  • salt to taste
  • 3 - 4 tbsp vegetable oil

How to make Cabbage with Mustard Seeds:

  1. Heat the oil in the a large pan.
  2. Add the mustard seeds and sizzle for a few seconds until they have app popped.
  3. Add the curry leaves, chopped onions, green chilies, ginger and garlic and continue to fry, stiring for 3-4 minutes.
  4. Stir the cabbage into the pan with the turmeric, coriander powder, chili powder, garam masala and salt.
  5. Give the mixture a good stir to coat the cabbage in the oil and spices. Cover it tightly and cook on low heat for 5-6 minutes or until the cabbage is tender-crisp or but not to soft, as desired. Taste and adjust salt if necessary. Serve hot.

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