Ingredients Jump to Instructions ↓

  1. 1 Cabbage

  2. 2 1/2 Onions (medium)

  3. 9 tablespoons 135ml Oil

  4. 6 Fenugreek seeds

  5. 1/2 teaspoon 2 1/2ml Whole cumin seeds

  6. 1/2 teaspoon 2 1/2ml Whole black mustard seeds

  7. 1/2 teaspoon 2 1/2ml Whole fennel seeds

  8. 2 Garlic - minced

  9. A piece of ginger - 1 inch by 1 1/2 inches, chopped

  10. 1 Tomato (medium)

  11. 1/2 teaspoon 2 1/2ml Ground turmeric

  12. 1 Hot green chili - thinly sliced

  13. 3/4 teaspoon 3.8ml Salt

  14. 1 teaspoon 5ml Garam masala

  15. 1 tablespoon 15ml Lemon juice

Instructions Jump to Ingredients ↑

  1. Cut cabbage in quarters. Remove the stem and hard core and shred cabbage lengthwise as finely as you can. Peel 2 of the onions and cut them each into half, lengthwise. Now slice finely into half circles. Heat 6 tablespoons of oil in a 10 inch skillet over medium heat, add the fenugreek, cumin, mustard, and fennel seeds. As the seeds start sizzling and changing color (about 10 seconds), put in the sliced onions. Fry them over medium heat for about 3 minutes. Add the shredded cabage, stir a few times, put the lid on, lower flame, and cook for 15 minutes. Uncover and cook over fairly low heat for 30 minutes, stirring occasionaly to prevent burning. Meanwhile, peel and coarsely chop the remaining 1/2 onion and put it with the garlic, ginger, and tomato in blender. Blend to a paste. In a skillet heat the remaining 3 tablespoons of oil. Add the paste, the turmeric, and the green chili. Fry, stirring all the time, for 8 to 10 minutes (adding, if necessary, 1 teaspoon of warm water at a time to prevent sticking.) When the cabbage has cooked for 30 minutes, add this fried paste mixture, along with the salt, garam masala, and lemon juice. Stir and let cook for another 5 minutes. serve with parathas, pooris, or chapatis, dal and rice and Yogurt with Potatoes.

  2. serves 4-6


Send feedback