This vibrant and flavorful Cabbage and Peas Curry is a delightful vegetarian dish perfect for a weeknight meal or a special occasion. Combining the sweetness of peas with the subtle sharpness of cabbage, this Indian-inspired curry boasts a rich and creamy texture, thanks to the blend of aromatic spices and coconut milk. It's a surprisingly simple recipe that delivers maximum taste, making it ideal for both beginner cooks and seasoned culinary enthusiasts alike. Forget complicated techniques and long shopping lists; this recipe is all about fresh, accessible ingredients and straightforward preparation.
The satisfyingly hearty curry is surprisingly quick to make, and incredibly versatile. Serve it with fluffy rice, naan bread, or even as a filling for wraps. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below.
Tools Needed
- Pan
Ingredients
- Cabbage: 1/2
- Tomato: 1
- Onion: 1
- Green chilies: 3
- Green peas
- Mustard oil: 1 tbsp
- Cumin seeds: <1/2 tsp
- Bay leaf: 1
- Ginger-garlic paste: 1 tsp
- Turmeric powder: 1/2 tsp
- Coriander powder: 1/2 tsp
- Cumin powder: 1/2 tsp
- Mutton masala: 1/2 tsp
- Spicy chili powder: 1/2 tsp
- Kashmiri red chili powder: 1/2 tsp
- Salt: to taste
- Garam masala powder: <1/2 tsp
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Heat a pan and pour in one tablespoon of mustard oil. Heat until it starts smoking.
- Add less than half a teaspoon of cumin seeds and one bay leaf. Let the cumin seeds crackle.
- Add the finely chopped onion and saute until soft.
- Add one teaspoon of crushed ginger and garlic. Fry until the rawness is gone.
- Add tomatoes and green chilies. Mix well. Add salt to taste.
- 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp mutton masala, 1/2 tsp spicy chili powder, and 1/2 tsp Kashmiri red chili powder. Fry for 1.5 minutes.
Step 2. Add Vegetables and Cook
- Add green peas and mix well. Keep the flame on medium throughout the cooking process.
- Add the cabbage and mix well. Cover and cook, stirring every two minutes to prevent burning.
Step 3. Finish and Serve
- Once the cabbage is cooked and the water has dried, add less than half a teaspoon of garam masala powder. Mix well and cook for another 1-1.5 minutes.
- Mix well, turn off the heat, and serve hot with roti, paratha, or dal rice.
Step 4. Prepare Ingredients
- Finely chop the cabbage and wash it thoroughly. Chop one tomato, one onion, and three green chilies.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- You can add potatoes if you like.
- You can skip the peas if you don't have them.
- This dish is also suitable for tiffin boxes.
Nutrition
- N/A
FAQs
1. Can I use frozen peas and cabbage?
Absolutely! Frozen peas and cabbage work perfectly well in this recipe. Just add them towards the end of the cooking time, as they cook much faster than fresh vegetables.
2. What if I don't have coconut milk?
You can substitute coconut milk with an equal amount of heavy cream or full-fat milk for a slightly different, but still delicious, flavour. You could also use vegetable broth for a lighter curry.
3. Can I make this curry spicier?
Yes! Add more chili powder or a few finely chopped green chilies to increase the heat level to your preference. Start with a small amount and adjust according to your taste.
This Cabbage and Peas Curry is a testament to the simplicity and deliciousness of fresh, flavorful ingredients. We hope you enjoyed making this easy and satisfying recipe as much as we enjoyed creating it. Enjoy your delicious, homemade Indian-inspired curry!