Fried cabbage curry Indian style

This stir fry cabbage curry is full of flavour and texture. I love cabbage, especially in wintertime when they are fresh, tasty and inexpensive. This is my go-to veggie in winter months.

A little bit of spice, grated ginger among with small cubed potatoes and green peas make this simple cabbage fry to an incredibly delicious dish.

Let´s hop on to the recipe to see how I made this…….

Repollo salteado con curry

 Ingredients

  • Half head cabbage cut into thin julienne
  • 2 potatoes cut into small cubes
  • 1/2 onion finely chopped
  • 1/2 cup green peas (approximately)
  • 1 teaspoon grated ginger
  • 1/2 teaspoon cumin seeds
  • 2-3 dry whole red chilli or cayenne (optional)
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chilli powder (optional)
  • 2-3 tablespoons oil
  • Salt to taste.

 

Instructions:

-Mix all the ground spices (turmeric, red chilli, cumin) with a little water and set aside.

-Put a pan with oil on medium-high heat. When the oil is hot, add the cumin seeds and allow to sizzle.

-Add chopped onions and fry until golden.

-Add grated ginger and the spice mix. Fry everything until separates the oil.

-Add the chopped potatoes and fry them for a few seconds. Then add chopped cabbage and salt.

-Add a little splash of water. Mix everything well and cover the pan with a lid.

-Let it cook on medium-low heat for 15 minutes. Don’t forget to stir everything from time to time.

-After 15 minutes, add the green peas and cover again. Let the whole thing cook for about 5-7 minutes until the potatoes and cabbage are well cooked.

-Serve this dish with some Chapatis or rice.

 

Repollo salteado con curry

Fried cabbage curry Indian style

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine India
Servings 2
Calories 85 kcal

Ingredients
  

  • Half head cabbage cut into thin julienne
  • 2 potatoes cut into small cubes
  • 1/2 onion finely chopped
  • 1/2 cup green peas (approximately)
  • 1 teaspoon grated ginger
  • 1/2 teaspoon cumin seeds
  • 2-3 dry whole red chilli or cayenne (optional)
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chilli powder (optional)
  • 2-3 tablespoons oil
  • Salt to taste

Instructions
 

  • Mix all the ground spices (turmeric, red chilli, cumin) with a little water and set aside.
  • Put a pan with oil on medium-high heat. When the oil is hot, add the cumin seeds and allow to sizzle.
  • Add chopped onions and fry until golden.
  • Add grated ginger and the spice mix. Fry everything until separates the oil.
  • Add the chopped potatoes and fry them for a few seconds. Then add chopped cabbage and salt.
  • Add a little splash of water. Mix everything well and cover the pan with a lid.
  • Let it cook on medium-low heat for 15 minutes. Don’t forget to stir everything from time to time.
  • After 15 minutes, add the green peas and cover again. Let the whole thing cook for about 5-7 minutes until the potatoes and cabbage are well cooked.
  • Serve this dish with some Chapatis or rice.

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Responsable » Anamika Das Das (servidora)
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