Delicious Spiced Braised Cabbage CurryVeg
Elevate simple cabbage with this flavorful, spice-braised dish. Perfect as a quick weeknight meal, this curry balances tender potatoes with the earthy aromatics of cumin, black mustard seeds, and dried chili. The cabbage is cooked until soft and infused with savory spices, then finished with a fresh pop of coriander. It is a comforting, vegetable-forward meal that pairs beautifully with warm, handmade rotis. Simple to prepare and deeply satisfying .
Ingredients
Cabbage (1/2 head of white or green cabbage)
1 White Onion
3 Potato
Canola Oil (3 tbsp)
Dried Chilies(2 pieces )
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds
50 ml Water
1 tsp Salt
Fresh Coriander ( to taste)
Instructions
Step 1— Prep the Ingredients
1
Thinly slice half of a white onion.
2
Slice half a head of white or green cabbage into strips.
3
Peel and quarter three medium-sized potatoes, keeping pieces uniform for even cooking.
4
Roughly chop fresh coriander for the garnish.
Step 2— Prepare the Aromatics
1
Heat 3 tablespoons of canola oil in a large pot or wok over medium-high heat.
2
Add two dried chilies to the hot oil. Stir until they darken to a deep blackish-red, then remove them from the pot and set aside.
3
Add the cumin seeds and black mustard seeds to the oil. Let them splatter and jump for about 15–30 seconds.
Step 3— Sauté the Base
1
Add the sliced onions to the pot and stir for 15–30 seconds.
2
Add the diced potatoes and stir to ensure they are well-coated.
Step 4— Braise the Vegetables
1
Add the sliced cabbage in portions, mixing well so the leaves are coated in the spiced oil.
2
Return the cooked dried chilies to the pot.
3
Pour in approximately 50 milliliters of water and add half a teaspoon of salt.
4
Cover the pot and cook on medium heat until the potatoes are tender (test by inserting a butter knife).
Step 5— Finishing Touches
1
Once the potatoes are soft, sprinkle the chopped coriander over the dish.
2
Turn off the heat and keep the pot covered for an additional 10 minutes to allow the flavors to settle before serving.
