A delicate, light green cabbage cooks quicker and tastes better. It is then hacked finely and cooked only that amount in order to hold a slight crunch, lastly finished off with sufficient new coconut that makes me need to eat a skillet full with sambar or rasam rice. There is no turmeric or some other masala utilized in this cabbage curry which keeps up with its jade green tone. This is one of my number one different ways to eat cabbage, moderate. The presence of potatoes makes the cabbage sabzi really engaging.


  • Oil - 2 tbsp
  • Hing
  • Green Chillies - 2
  • Cumin seeds
  • Garlic -2 cloves
  • OnionĀ - 1
  • Red chilly - 1
  • Cabbage - 1 medium size
  • Turmeric Powder -1/2 tbsp
  • Coriander powder
  • Salt
  • Garam masala powder -1 tbsp
  • Chilli powder - 1/2 tbsp


  • Warmth oil in a saute dish. Sprinkle asafoetida and give it a speedy mix. Toss in cumin seeds.
  • Then add the garlic, chillies and onion. Fry for 5-6 minutes on a medium fire until onion is clear.
  • Blend in the destroyed cabbage and all the flavor powders and salt, with the exception of garam masala. Throw well to join.
  • Lower the fire, cover and steam cook for 6-7 minutes until the cabbage is cooked through however holding its surface a little.
  • Thats it cabbage curry is ready, serve it with rice or roti.