Cabbage is one of the most popular vegetables in South Africa, therefore, its an absolute must to make this simple curry which has been made with shredded cabbage leaves, potatoes and green peas and transformed into an exotic dish with spices such as turmeric,cumin and garam masala. It is so simple to make yet it tastes so amazing.
CABBAGE CURRY PUNJABI STYLE
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
Ingredients
- 4 Cups Shredded Cabbage
- 3 Potatoes, Cubed
- 3 Tbles Oil
- 1 Tsp Cumin Seeds
- 1 Onion Finely Chopped
- 1 Green chilli, Chopped
- 3 Garlic Cloves Finely Sliced
- 3 Fresh Curry Leaves
- 2 Tomatoes Chopped
- ¼ TspTurmeric Powder
- ½ Tsp Red Chilli Powder
- ¾Tsp Coriander Powder
- ¾ Tsp Garam Masala Powder
- Salt to Taste
- ½ to 1 Cup Water as required
- ½ Cup Frozen Green Peas
Instructions
- Blanch the shredded cabbage in boiling water for about 5 - 10 minutes, then drain.
- Air fry the potatoes for a few minutes without any oil until lightly golden. If you do not have an air fryer the potatoes can also be lightly boiled in salted water.
- Heat oil in a medium-sized pot and add cumin seeds and sauté till they splutter and change colour then add finely chopped onions and sauté until the onions are soft and translucent.
- Add green chilli and finely chopped garlic and curry leaves. Stir fry for a few minutes then add chopped tomatoes and a bit of water and sauté for 2-3 minutes.
- Add all the spices and salt to taste. Stir and sauté for a few more minutes or till the tomatoes have softened add a bit more water if needed.
- Add the potatoes and shredded cabbage and mix through well.
- Add a bit more water and cover the pot tightly with the lid and simmer the veggies on a low heat for about 10 minutes.
- There should be no water remaining as this is a fairly dry curry and the cabbage should remain fairly crisp. If there is any water left, then cook the cabbage without the lid, until all the water has evaporated.
- Garnish with peas and serve hot with rice or roti.
