Cabbage Curry

Servings : Serves 4

One of my favourite veggie curries, healthy and utterly delicious! ♥


  • 1 medium-sized cabbage, sliced thinly and rinsed then drained
  • 3 tomatoes, chopped
  • 1 big onion, chopped finely
  • 1/4 tsp garlic paste
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp tomato paste
  • 3-4 tbsp oil
  • salt to taste
  • 2 chopped green chillies
  • 3 tbsp chopped fresh coriander
  • water as needed


Heat the oil in a pot and then add the cumin seeds. Once they splutter, add the onions and fry until they are golden. Then add the garlic paste and 1 chopped chili and fry for a few seconds.

Next add the chopped tomatoes and cook until all the excess moisture evaporates from them. Add the tomato paste and the cumin, coriander and turmeric powders.

Gradually start adding the cabbage. Remember, the cabbage will shrink as it cooks and you will finally end up with about a third of the actual amount you started with. As it cooks down, keep adding more cabbage and stirring until all the cabbage is in the pot. Sprinkle salt. Stir it into the spicy tomato mixture to make sure all the cabbage is well coated. Reduce the heat to low and cover the pot. Let it cook, remembering to give it a stir every now and again.

Add about a quarter cup of water, and stir. Let the cabbage cook on low heat until it is done, you will know it is ready when the cabbage strands are translucent and soft, and if you give it a taste there will be just a very mild crunch to the cabbage. You can add water if needed to cook the cabbage more. Add the remaining green chilies and chopped coriander leaves. Sprinkle the garam masala and turn off the heat.

Serve and enjoy! 🙂

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