Cabbage Curry with Carrots & Green Peas

Nutrition values are AI-estimated based on ingredients.

• 1.18 kg cabbage, thinly chopped
• 500 gm / 2 large potatoes, cubed
• 140 gm / 2 medium carrots, chopped
• 80 gm / 3/4 cup green peas (frozen or fresh)
• 245 gm / 2 medium tomatoes
• 1 tbsp finely grated ginger
• 4-5 green onions (greens only)
• 4 tbsp oil
• 1 heaped tsp ghee
• 3 dry bay leaves
• 3 dry red chillies
• 1/2 tsp asafoetida powder
• 1 tsp turmeric powder
• 1.5 tsp salt
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 inch cinnamon stick
• 3 green cardamoms
• 3 cloves
• 1/2 tsp fennel seeds

1. 1Dry roast cinnamon, cardamoms, cloves, cumin, coriander, fennel, and mace in a dry pan until fragrant.
2. 2Grind the roasted spices into a fine powder.
3. 3Heat oil in a large kadai, then temper bay leaves, cumin seeds, dry red chilies, and asafoetida.
4. 4Add cubed potatoes and fry on medium-high heat for 2-3 minutes.
5. 5Add chopped carrots, mix, cover, and cook until vegetables begin to brown.
6. 6Add grated ginger and fry for a few seconds until the raw smell goes away.
7. 7Add shredded cabbage gradually, stirring after each addition.
8. 8Nestle whole tomatoes on top of the cabbage, cover, and cook on low heat for 5 minutes.
9. 9Remove tomato skins (optional) and mash the tomatoes into the curry.
10. 10Add salt and turmeric powder, stir well, then cover and cook on low heat, stirring occasionally, for about 8 minutes until potatoes are tender.
11. 11Increase heat to medium-high, add green onion greens and frozen green peas.
12. 12Stir in ghee and serve.

These instructions are our analysis of the original video. Watch on YouTube →