Cabbage benefits from embellishment. Most often I do this with a saucy coleslaw concoction. If its purple-headed, I turn it into a sautéed German Cabbage. I often throw a bit of shredded cabbage into a green salad or a pot of vegetable soup. So when I saw this recipe for Indian Curried Cabbage, my taste buds lit up. (The Indian name is Patta Gobi ki Subzi, which is probably why it’s just called Indian Curried Cabbage.)
This dish is simple, quick, and tasty. Even healthy. After sautéing onion and garlic in a bit of oil, you add the Indian spices and shredded cabbage and cook for several minutes. (I also added a few peas to give it more color.) The spices are adjustable. I was fresh out of cumin seeds, but I had a new, mild curry powder that’s quite good and some turmeric.
Room for Flexibility
When I buy cabbage these days, I get the shredded angel hair. A whole cabbage takes up too much room in my fridge and I tire of it before finishing off an entire head. Instead, I toss a package of angel hair cabbage into the skillet. Within minutes I have a splendid vegetable curry. I kick it up a notch with a bit of Siracha.
I was so pleased with the dish, I made another called Bombay Potatoes or Bombay Aloo. Basically, you switch out the cabbage for cubed potatoes and alter the spices slightly. Below, I show the recipes I used for both of these cabbage dishes.
Indian Curry Cabbage
- 1 Tbs. vegetable oil
- 1 medium onion
- 2 cloves garlic, minced
- 1/2 tsp. cumin seeds
- 1-2 bags of shredded coleslaw cabbage or 1/2 head of finely sliced cabbage (5-6 cups)
- 1 tsp. salt.
- 1 tsp. good curry powder
- 1/2 tsp. garam masala (I prefer Simply Organic)
- 1/2 tsp. turmeric
- 1/2 cup small, frozen peas
Heat oil in skillet, add onion and sauté for about a minute. Add minced garlic and cumin seeds (if using), and sauté for another minute or so. Stir in cabbage and peas. Add seasonings and cook for about 5 minutes. Add Siracha for extra heat.
Bombay Potatoes (Bombay Aloo)
- 4 potatoes, peeled and cubed
- 3 Tbs. vegetable oil
- 1 tsp. mustard seeds
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- 1/2 tsp. cayenne pepper, or to taste
- 4 Tbs. minced onion
Cube potatoes, cover with water and cook until tender, 5-10 minutes. Drain and set aside.
Heat oil in skillet and add seeds, cooking until they pop. Add remainin spices and salt and cook another minute, or so, being careful not to scorch the spices.
Add onions and cook until softened, several minutes.
Stir the potato cubes into onion-spice mixture and warm for several minutes. Add salt, if more is needed.
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