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.
Ingredients:
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:
- Heat the oil in the a large pan.
- Add the mustard seeds and sizzle for a few seconds until they have app popped.
- Add the curry leaves, chopped onions, green chilies, ginger and garlic and continue to fry, stiring for 3-4 minutes.
- Stir the cabbage into the pan with the turmeric, coriander powder, chili powder, garam masala and salt.
- 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.
Find out which spices you need to create an authentic Indian meal.
