Indian Cabbage Curry Recipe (2024)

Indian cabbage curry is a vegan and vegetarian recipe made with onion and tomato in Andhra style. It is best served with roti or rice, but this stir-fry recipe can also be made with potatoes and other veggies.

This Indian cabbage curry recipe is one of the essential classic dishes from my everyday collection. It is also the most reliable recipe for including cabbage in our menu.

I must confess that cabbage is one of the least preferred vegetables for my guys at home. They don't even touch in any form when it is served. So, I always find different ways to serve this hearty vegetable, like cabbage chutney or cabbage paratha.

This Indian cabbage curry is spicy and still has all the textures of cabbage.This is the only recipe they agree to use to eat cabbage as “real cabbage.”

And this is the story behind this delicious Indian cabbage curry. It is made without fancy ingredients, using regular ingredients in any Indian kitchen pantry.

So, why are you waiting? make this curry and start including cabbage in your diet regularly.

What are the positive factors about Indian cabbage curry?

• Homemade cabbage Curry is super flavorful, and you will want to make it at least once a week.
• This stir-fry recipe is easy to make, so you don't need kitchen skills. I would grade it as beginner-level.
• This is a spicy dish, but you may reduce the spice level if you cannot hold up the heat.

Some important notes for making Indian cabbage Curry:

• The curry tastes great when the vegetable is fresh. In the same way, this curry tastes good when it is made and served freshly.
• So, I suggest you make it in the perfect quantity to serve for the family's particular meal. I would not suggest refrigerating the leftovers. Once reheated, the curry may lose its flavor and taste.
• You may use the mandolin to slice the Cabbage. This makes the preparations much quicker.
• I used Kasuri methi, another exclusive, unique ingredient from India, at the end.
• The correct method is to cook this curry on a simmering flame with the lid. But do not forget to stir occasionally. Use a non-stick or cast iron pan to make this stir-fry with less oil.
• If the cabbage starter sticks to the bottom, simmer the flame and add a few drops of oil to cook the Indian cabbage curry further.

What is Kasuri methi?

It has dried fenugreek leaves and has a very strong, beautiful flavor. But You may skip this if it is not available to you.

How to serve this Indian Cabbage curry?

It is good to serve along with Roti or chapati. You may also serve raita or yogurt as a supplementary side dish. As this cabbage curry is a spicy dish, raita would just balance the spice of the curry.

How long does it take to make cabbage Curry?

Generally, it takes about 10 minutes to prepare and 20 minutes to cook.

How to make cabbage curry with coconut?

You have three options if you want to add coconut to Cabbage Curry.

• You can add a freshly grated coconut. Frozen coconut is available in nearby Indian/Asian stores.
• You may add ground coconut paste. You must grind coconut with water in a blender to make ground coconut paste.
• Finally, you may also add coconut milk.

How to make Indian cabbage curry in a microwave?

I have never tried making in the microwave, and I generally avoid using microwaves after reading many articles online. But this post can help you to understand how to make curry in a microwave.

Can we make this curry with the potato?

Yes, you can add potatoes in two ways.

• You may cook thinly sliced potatoes along with cabbage. Or,
• You may also add boiled potatoes in the final stages of cooking this Indian cabbage curry.

What are the other vegetables I can add?

You may also use green peas, chopped carrots, thinly sliced green beans, beetroot, and cauliflower as avariation. I feel this is a great way to include vegetables in food, and it does wonders for the kids who hate Vegetables.

How to make Indian Cabbage Curry:

In a pan, add cooking oil and cumin seeds. Allow cumin to splutter for a while.

Then add chopped onion. And fry them until it turns translucent.

Now add grated garlic and ginger. Saute until the garlic becomes aromatic and changes its color slightly. Adding ginger and garlic is optional; this dish tastes delicious without these additional ingredients.

Then add chopped tomatoes. And saute until it becomes mushy.

I want to share a small tip to make the tomatoes cook evenly and faster. Add a quarter teaspoon of salt while cooking the tomatoes. This process makes the tomatoes cook faster and have a great texture.

Once the onion-tomato mixture shrinks and becomes mushy, add a teaspoon of chili powder, ½ teaspoon of coriander powder, and a quarter teaspoon of turmeric powder. Saute for a minute in simmering flame.

Then add shredded cabbage and a quarter teaspoon of salt or as required.

Simmer the flame and cover it with a lid. Cook until the cabbage gets cooked thoroughly by stirring it occasionally in between. If the cabbage sticks to the bottom, add a teaspoon of cooking oil and stir. If you are diet-conscious, you may also sprinkle a little water while cooking. And please know that sprinkling water will slightly change the taste and texture of the curry. But it would be tasty, too. Finally, add crushed Kasuri methi and stir gently.

Serve this Indian cabbage curry with roti or chapathi and a cup of raitha.

Other Indian curry you may like,

• Potato peas curry
• Avial curry recipe
• Rajma masala
• Instant pot madras lentils
• Potato spinach curry

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