Ingredients:

  • 2 tbsp Coconut oil or Ghee
  • 1 tsp Whole cumin seeds
  • 1 tsp Black mustard seeds
  • 1 medium Yellow onion, finely diced
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 2 green chilies, slit lengthwise
  • 1 lb Green cabbage, thinly shredded
  • 1 medium Tomato, finely chopped
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Coriander powder
  • 1/2 cup Coconut milk
  • 1 tsp Salt
  • 2 tbsp Fresh cilantro, chopped
  • 1 tsp Lemon juice

Instructions:

  1. Heat the coconut oil or ghee in a large heavy bottomed skillet over medium high heat. Add the cumin and mustard seeds, cooking until the mustard seeds pop and cumin smells nutty.
  2. Stir in the diced onion and sauté until translucent and slightly golden. Add the ginger paste, garlic paste, and slit green chilies, cooking for another 2 minutes.
  3. Add the chopped tomatoes and salt, cooking until the tomatoes soften into a jammy paste. Stir in the turmeric, red chili powder, and coriander powder, stirring rapidly for 30 seconds to toast the spices.
  4. Add the shredded cabbage and stir to coat in the spice base. For a dry fry, sauté for 8-10 minutes until tender crisp.
  5. For the gravy version of this Easy Cabbage Curry Recipe, stir in the coconut milk, cover with a lid, and simmer for 5-7 minutes.
  6. Remove the pan from the heat immediately.
  7. Drizzle with fresh lemon juice.
  8. Fold in the chopped cilantro before serving.