Cabbage Curry Food

CABBAGE CURRY

Steps:

• Remove the outer leaves of cabbage and cut to quarters.
• Heat 4 to 6 cups water in a large pot. The water should be slightly hot but not very hot. Turn off the stove. Keep the cabbage in this water and leave for 2 to 3 mins.
• Discard the water and rinse them a few times in fresh water. Drain the cabbage completely. Shake off to drain the excess water.
• Chop the cabbage and set aside. Ensure the water is completely drained from the cabbage. Excess moisture makes mushy cabbage curry.
• Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin.
• As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic.
• Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
• Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage)
• 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 on a medium high heat.
• Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins.
• Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.

COCONUT CURRY CABBAGE

Steps:

• Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
• Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

CABBAGE CURRY

Steps:

• Wash and pressure cook cabbage, peas and carrots till soft *. Drain the excess water and set aside.
• In a heavy bottom cooking vessel add oil and to this add one by one of the ingredients listed under 'tempering'.
• When curry leaves change color, add sliced onions and fry till they are translucent. Now add green chili, red chili powder and turmeric powder.
• Fry for 1-2 minutes and add the pressure cooked cabbage, peas and carrot pieces. Mix well and cook for another 3-6 minutes on a low flame covering with a lid.
• Cabbage curry is ready to be served with piping hot roti's.
• Add 'love' to make this cabbage curry taste 'YUMMY'.

CABBAGE CURRY | PATTA GOBI SABZI | INDIAN-STYLE CABBAGE STIR-FRY

Steps:

• Heat a pan or kadai and add the ghee. After about 30 seconds or so, add the cumin seeds and asafoetida. Let it sizzle slightly.
• Then reduce the heat to low and add the red chili powder, coriander powder, and turmeric powder. Roast it slightly for about 30 seconds. Make sure the heat is low.
• Now add 2 tbsps of water and mix the spices thoroughly and cook for 30 more seconds.
• At this stage, add the chopped cabbage and salt. Mix thoroughly and make sure the spices and the cabbage are well combined.
• Add one tbsp of water on top and cover and cook for 5 minutes over medium heat.
• Now remove the lid and mix. You will notice some water in the curry, and that's fine. Cook for five to seven more minutes or until the moisture is all absorbed. While cooking, make sure to scrape the bottom of the pan.
• Once the moisture is all absorbed or when the cabbage is soft and tender, add the cilantro and mix it once. And then turn off the heat.
• VVK TIP - Do not cover the cabbage with a lid entirely once the cooking is complete. Let it cool for 10 minutes and then cover it with a lid or partially cover it. Due to the evaporation and condensation process, the cabbage will become soggy.

CURRY CABBAGE

Steps:

• 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.

LAMB AND CABBAGE CURRY

Steps:

• Heat the oil in a large pot. Add the cinnamon sticks, bay leaf and star aniseed to the oil and fry until fragrant
• Add the onion and saute until golden brown. Add the curry leaf and ginger/garlic paste and saute for a minute
• Add the masala, chilli powder, turmeric, fennel and garam masala. Cook the spices for 2 minutes, add a few drops of water if required
• Add the lamb and allow it to cook with the spices for 5 minutes, on low heat. Do not cover the pot
• Add the pureed tomatoes, season with salt. Cover and simmer for an hour or until the lamb is tender. If the lamb needs further cooking add another quarter cup of water and cook further
• Add the cabbage and cook for about 10-15 minutes
• Garnish with coriander and serve hot with rice or roti

CABBAGE AND VEGETABLE CURRY

Steps:

• Heat oil in a large deep skillet over medium-high heat.
• Add onion and stir for one minute.
• Reduce heat to medium and add as much cabbage as will fit.
• Add chicken broth.
• Continue to add cabbage until it's all in the pan and cover the pan: stir occasionally. Cook about 10 minutes.
• Add succhini and curry paste, stirring in to blend.
• Cook on medium, uncovered, until the vegetables are almost tender, about 10 minutes.
• Add frozen peas and continue to cook until the vegetables are done and liquid has evaporated, about 5 minutes.
• Salt and pepper to taste.
• Variations:
• Add chopped garlic and/or ginger.
• Substitute any vegetable other than the cabbage.
• Add some coconut milk near the end.
• Add fresh herbs such as cilantro and basil.

CABBAGE SABZI RECIPE | CABBAGE CURRY | CABBAGE KI SABZI NORTH INDIAN STYLE

Steps:

• firstly, in a large kadai heat 3 tsp oil and saute 1 tsp jeera and 1 tsp kasuri methi till they turn aromatic.
• now add 1 onion followed by ½ tsp ginger garlic paste and saute well.
• additionally, add 1 tomato and saute until they turn soft and mushy.
• furthermore, add 1 finely chopped potato and cook well.
• add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and ¾ tsp salt. saute well.
• further, add 4 cup cabbage and ½ cup peas. mix well.
• cover cook till the cabbage, peas and potatoes are cooked completely.
• now add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
• finally, serve cabbage sabzi with hot chapathi or along with rice.

CABBAGE CURRY

Steps:

• Heat the oil in a pan
• When hot add cumin seeds and mustard seeds. let them sizzle for 2 seconds
• Add the cabbage, turmeric, red chilli powder and salt mix well.
• Cook over moderate heat for about 6-8 minutes. Add the lemon juice, cover and cook until cabbage is soft.
• Uncover and cook over high heat until all the moisture has dried. Serve hot with Paratha or Naan bread

CABBAGE CURRY (INDIAN)

Steps:

• Soak the chana dal for 1 hour in warm water. Drain the entire water from chana dal and keep aside.
• In a heavy bottom pan/wok heat oil on medium flame and then turn the gas flame to low. Add mustard seeds. Once the mustard seeds start to splutter, add green chilli, asafoetida and curry leaves. Stir quickly. Do not let the spices burn.
• Immediately add chana dal and turmeric. Stir for a few seconds.
• Now add cabbage and half a teaspoon of salt and mix well.
• Sprinkle 1/2 a cup of water over the cabbage and mix well.
• Turn up the gas flame to medium heat. Cover and cook the cabbage and chana dal. Stir frequently to prevent the curry from burning. The Cabbage should have a slight crunch.
• Turn the gas flame to low and add grated coconut, sugar and mix well.
• Adjust salt as per taste and mix well. Cover and cook for further 2 minutes on low flame.
• Garnish with coriander leaves and serve.

CABBAGE CURRY

Steps:

• In a medium sized pan, pour the oil and heat under high heat.
• After 1 minute, add the onions, garlic, and salt.
• Fry until onion and garlic are slightly turning gold.
• (not all the way golden) Add the chillies and continue frying.
• Keep stirring the whole time to avoid burning on the bottom of pan.
• When the onions and garlic look golden, but not browned, add chilli powder, turmeric and tuna (make sure you drain the liquid out of the tuna can).
• Stir the ingredients well for about 1 minute or so.
• Lower the heat to the lowest it can go.
• Now add the cabbage to the rest of the ingredients in the pot and gently stir around until the cabbage is fully coated with the rest of the ingredients.
• Place a lid on the pot and let it cook for about 30 minutes (every 10 mins, stir the mixture, making sure it's not sticking or burning on the bottom of the pan.) Taste and see if the cabbage is cooked after 30 minutes.
• If not, leave it for another 5 min or so until you think its cooked.
• Goes well with rice or naan, or just as a side dish.

CURRIED CABBAGE

Steps:

• Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot.