Warm, richly spiced, and built for a satisfying meal, cabbage sabzi recipe | cabbage curry | cabbage ki sabzi north indian style is a vegetarian north indian side dish made with oil, jeea / cumin, and kasuri methi / dry fenugreek leaves in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 4 Servings
- Category: Side Dish
- Cuisine: north indian
Ingredients
- 3 tsp oil
- 1 tsp jeea / cumin
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 onion (finely chopped)
- ½ tsp ginger garlic paste
- 1 tomato (finely chopped)
- 1 potato / aloo (finely chopped)
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp coriander powder
- ¾ tsp salt
- 4 cup cabbage (shredded)
- ½ cup peas / matar
- ¼ tsp garam masala
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, in a large kadai heat 3 tsp oil and saute 1 tsp jeera and 1 tsp kasuri methi till they turn aromatic.
- now add 1 onion followed by ½ tsp ginger garlic paste and saute well.
- additionally, add 1 tomato and saute until they turn soft and mushy.
- furthermore, add 1 finely chopped potato and cook well.
- add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and ¾ tsp salt. saute well.
- further, add 4 cup cabbage and ½ cup peas. mix well.
- cover cook till the cabbage, peas and potatoes are cooked completely.
- now add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
- finally, serve cabbage sabzi with hot chapathi or along with rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
