Ingredients:

  • 2 tbsp neutral oil or ghee
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp ginger-garlic paste
  • 1.5 lb green cabbage, shredded into thin ribbons
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the oil or ghee in a large heavy bottomed skillet or wide wok over medium high heat. Note: Wait until it shimmers to ensure the spices don't just soak in.
  2. Add the cumin and mustard seeds. Cook for 1-2 mins until the mustard seeds pop and the cumin smells nutty.
  3. Stir in the sliced onions. Sauté for 4-5 mins until they become translucent and slightly golden brown.
  4. Add the ginger garlic paste. Sauté for 60 seconds until the raw smell vanishes and it becomes fragrant.
  5. Increase heat to high and add the shredded cabbage. Note: Do this quickly to keep the pan temperature up.
  6. Sprinkle in the turmeric, red chili powder, and salt. Stir fry vigorously for 5-8 mins until the cabbage shrinks and develops charred, golden spots.
  7. Reduce heat to medium and sprinkle in the garam masala. Toss for 1 minute to toast the spice without burning it.
  8. Remove the pan from the heat. Stir in the lemon juice and chopped cilantro. Serve immediately.