Cabbage Methi Leaves Curry
A perfect combination of cabbage, methi leaves, and spices, this quick Indian dish is packed with health benefits and great taste.
Ingredients
- 2 cups finely shredded white cabbage
- ½ cup finely shredded red cabbage
- ½ cup thinly sliced carrot
- ½ cup finely chopped onions
- 2 tomatoes finely chopped
- 1 potato chopped into bite-size pieces
- ½ cup methi fenugreek leaves
- 1 tsp black mustard seeds rai
- 1 tsp methi seeds fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 3-4 green chilies finely chopped
- 1 tsp amchur powder dry mango powder
- Salt to taste
- 1 tbsp olive oil or any cooking oil
- 2 tsp finely chopped coriander leaves for garnish
Instructions
- Prep the Vegetables: Shred the cabbage, slice the carrot, and keep them aside. Chop the potatoes, tomatoes, and onions as well.
- Temper the Spices: In a heated pan, add oil and allow it to warm up. Toss in the rai (black mustard seeds) and methi seeds. Let them sizzle until aromatic, then add the chopped green chilies and methi leaves. Sauté for 2 minutes.
- Cook the Potatoes: Add the bite-sized potato pieces to the pan, stir well, and cook for another 2 minutes to allow them to soften slightly.
- Add the Veggies: Now, mix in the onions, carrots, and both the white and red cabbage. Stir everything together. Add the turmeric powder, chili powder, amchur powder, and salt. Ensure the vegetables are evenly coated with the spices.
- Simmer and Cook: Cover the pan with a lid and let the cabbage cook for about 20 minutes, or until the potatoes are fully cooked and the cabbage becomes tender. Stir occasionally to prevent sticking.
- Finish with Tomatoes: Add the chopped tomatoes and cook for another 5 minutes until they blend into the dish.
- Garnish and Serve: Garnish with freshly chopped coriander leaves and serve hot with roti, paratha, or even rice.