This Indian Cabbage Curry recipe is so easy to make with simple ingredients. It is a flavorful dish that is suitable for vegans, vegetarians and is gluten-free. I love it with Gujarati Rotlis .
- Cabbage Curry Ingredients
- How to make Easy Cabbage Curry
- Pro Tips
- Serving Suggestion
- Storage
- Other Indian Curry Recipe
Cabbage Curry, also known as Cabbage Sabzi recipe or patta gobhi ki sabzi in Hindi, is a Indian style dry curry, or cabbage stir fry, prepared with shredded cabbage and basic Indian spices.
It is a simple recipe that doesn’t take much cooking time, making it perfect for a mid week meal. It is also so tasty that it can convert those who are not a big fan of cabbage!
The humble cabbage can be paired with other ingredients to make curry recipes in different ways. This Gujarati Cabbage Potato Curry, or kobi bateta nu shaak is made with chopped potatoes, cabbage and tomatoes.
I also use cabbage in making these easy and flavourful cabbage paratha too.
Another alternative is this Potato and Brussels Sprouts Curry that I love in the winter months! Some even add in coconut milk to make a light gravy.
I’ve prepared this simple cabbage curry without any potatoes to keep it suitable for those following a low-carb diet. It is simply made in a pan rather than an instant pot or pressure cooker to ensure perfectly cooked curry.
It is naturally vegan and gluten-free, just like my Karela Sabzi .
Cabbage Curry Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Cabbage – I have used a whole head of cabbage for this recipe. I find that white cabbage works best in curries. However, you can use green cabbage too. In Indian cooking, red cabbage and savoy cabbage is less used.
Mustard seeds alternatively use cumin seeds
Hing (asafoetida) – this ingredient is often added to Indian recipes, where onion or garlic isn’t used, as a digestive. Omit it if you do not have it to hand.
Spice powders – red chili powder, ground turmeric powder, cumin powder, coriander powder, garam masala. Alternatively, use a blend such as curry powder.
Oil – I have used olive oil but other such as avocado oil, sunflower oil or coconut oil work too.
Fresh tomatoes or tomato paste
Green chillies and ginger – crushed. Use fresh ginger and green chili peppers for the best flavour. Adjust the amount you use based on the heat levels of the chilies.
Coriander (fresh cilantro leaves) as garnish
Optional:
If you wish to prepare popular north India style patta gobi sabji, add yellow onions or red onion and garlic to the tempering
Green peas
How to make Easy Cabbage Curry
In a large frying pan, heat oil. Once the oil is hot, add mustard seeds and hing. Allow the mustard seeds to splutter.
Add the chopped cabbage and mix well. Allow the cabbage to cook for 2-3 minutes on medium-high heat. This allows the cabbage to wilt a little, making it easier to judge how much masala to add.
Once the cabbage has wilted, add all the ground spices, chilli and ginger, tomatoes, and salt and give everything a quick stir.
Continue to cook on high to medium heat until the cabbage has cooked through and become tender. It will probably take a further 5-10 minutes.
Pro Tips
Ensure to chop the cabbage in equal sized pieces so the curry cooks evenly
Wash the cabbage in advance and leave to drain to prevent excess water going into the curry.
I prefer to add tomatoes later in the recipe as the acidity can prevent the cabbage cooking quickly.
To prevent mushy cabbage, do not add extra water to the recipe. The cabbage will release its own moisture whilst cooking. If your spices appear to be burning, you can add a sprinkle of water to create steam.
Also, keep the heat on high with the lid off rather than low heat to quickly burn off any excess water – this cooks the cabbage fast and prevents it from remaining soggy and mushy.
Serving Suggestion
Cabbage Curry is a simple dish that can be served as a main dish or side dish. I love it alongside Gujarati dal or Whole Masoor Dal and jeera rice or brown rice.
It goes with Indian flatbreads such as roti (chapati) or plain paratha as well.
To make it a complete meal, go for cucumber raita and poppadoms . Sometimes I serve it with Indian onion salad that is prepared with sliced onion, lemon juice and fresh herbs.
Storage
You can store leftover cabbage curry in an airtight container and keep in the fridge for 3-4 days – just allow it to come to room temperature before storing. Reheat in the microwave or on the stove.
Other Indian Curry Recipe
Aloo Gobi Matar (Potato, Cauliflower and Green Peas Curry)
Indian Vegetable Curry (Mixed Veg Curry) – made with potatoes, carrots, cauliflower and green beans.
Brinjal Bhaji (Aubergine Curry)
Zucchini Curry
Bhindi Bhaji
Eggplant Potato Curry (Aloo Baingan)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cabbage Curry (easy & quick)
Ingredients
- 1 head cabbage white cabbage
- 1 tomato chopped
- 1 tablespoon green chillies crushed
- 1 tablespoon ginger crushed
- 2 tablespoon oil
- ½ tablespoon mustard seeds
- ¼ teaspoon hing optional
- ½ tablespoon red chili powder
- ½ tablespoon turmeric powder
- 1 tablespoon cumin coriander powder dhana jeeru
- salt to taste
Instructions
- In a large frying pan, heat 2 tablespoon oil . Once the oil is hot, add 1/2 tablespoon mustard seeds and 1/4 teaspoon hing . Allow the mustard seeds to splutter.
- Add the chopped 1 head cabbage and mix well. Allow the cabbage to cook for 2-3 minutes on medium-high heat. This allows the cabbage to wilt a little, making it easier to judge how much masala to add.
- Once the cabbage has wilted, add all the ground spices 1/2 tablespoon red chili powder , 1/2 tablespoon turmeric powder , 1 tablespoon cumin coriander powder 1 tablespoon green chillies and 1 tablespoon ginger , 1 tomato , and salt to taste and give everything a quick stir. Continue to cook on high to medium heat until the cabbage has cooked through. It will probably take a further 5-10 minutes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cabbage Curry (easy & quick)
Ingredients
- 1 head cabbage white cabbage
- 1 tomato chopped
- 1 tablespoon green chillies crushed
- 1 tablespoon ginger crushed
- 2 tablespoon oil
- ½ tablespoon mustard seeds
- ¼ teaspoon hing optional
- ½ tablespoon red chili powder
- ½ tablespoon turmeric powder
- 1 tablespoon cumin coriander powder dhana jeeru
- salt to taste
Instructions
- In a large frying pan, heat 2 tablespoon oil . Once the oil is hot, add 1/2 tablespoon mustard seeds and 1/4 teaspoon hing . Allow the mustard seeds to splutter.
- Add the chopped 1 head cabbage and mix well. Allow the cabbage to cook for 2-3 minutes on medium-high heat. This allows the cabbage to wilt a little, making it easier to judge how much masala to add.
- Once the cabbage has wilted, add all the ground spices 1/2 tablespoon red chili powder , 1/2 tablespoon turmeric powder , 1 tablespoon cumin coriander powder 1 tablespoon green chillies and 1 tablespoon ginger , 1 tomato , and salt to taste and give everything a quick stir. Continue to cook on high to medium heat until the cabbage has cooked through. It will probably take a further 5-10 minutes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This spicy sweet corn chaat recipe , or masala corn recipe , is a delicious Indian street style snack. This Indian chaat recipe is made with sweet corn kernels, crunchy onions, tomato and tangy spice powders!
Masala Corn is a popular Indian street food snack and is a delightful combination of sweet corn with spicy and tangy flavours. It a popular street food item in India, especially during the monsoon season, making it the perfect evening snack.
It’s a versatile dish, without any fancy ingredients, just like this kala chana chaat . And you can adjust the spice levels and ingredients to suit your personal taste preferences.
In India, corn is commonly associated with the monsoon season. Even here in England, my Mum has treated us to Methi Corn Bhajiya on a rainy day!
In fact, we love sweetcorn in all sorts of recipes – this Kasoli nu Shaak (sweetcorn peanut curry) is a Gujarati speciality.
Other sweetcorn recipes:
- Air Fryer Corn on the Cob in Foil
- Corn Rajma Pulao Rice
- Grilled Nectarine, Mixed Bean and Corn Salad
Masala Corn Chaat Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Sweet corn
You can use fresh sweet corn from a corn cob, frozen sweet corn kernels or canned sweetcorn kernels for this recipe.
Red onions – adds a nice crunch, you want to finely chop them
Tomatoes – deseeded and finely chopped
Green chilies – finely chopped, omit if serving this recipe to kids
Red chili powder – if you do not have red chilli powder, use cayenne pepper or red pepper flakes
Chaat masala – if you do not have it, use a pinch of kala namak (black salt)
Alternatively, use extra lemon juice or lime juice or amchur powder
Lemon juice – or lime juice freshly squeezed or bottled
Fresh coriander leaves – fresh herbs are best in this recipe
Butter – to make it vegan, use vegan butter – I would say the butter is optional and you can use an oil such as olive oil instead
Optional:
Tamarind Chutney
Green chutney
Red Chutney – a spicy chutney made with red chillies and garlic.
Nylon sev or regular besan sev
Bell peppers – either red bell pepper or yellow bell pepper goes best
Extra spice powders such as cumin powder or black pepper
How to prepare the sweet corn
Frozen corn
If using frozen corn, you can heat in a microwave safe bowl with a little butter or oil for 3-4 minutes or until hot through.
Alternatively, heat in a non-stick pan with oil or butter and sauté on medium heat for 2-3 minutes.
Fresh corn
Cut away the corn kernels from the cob using a sharp knife.
Use the same process as above – either cook in the microwave with a splash of water and butter or in a pan.
You can also boil the corn in a pan of water.
Ensure to drain any excess water from the boiled corn kernels before using in the recipe
How to prepare Masala Corn Chaat
In a large bowl, assemble the corn chaat.
To the cooked corn, add onions, tomatoes and green chillies.
Tip in the chaat masala and red chili powder and add a pinch of salt.
Add extra chili powder and or green chillies for a spicy corn chaat recipe
Sprinkle over coriander / cilantro leaves and squeeze over lemon juice.
Optionally sprinkle over sev and pour chutneys.
Place in a serving bowl and serve.
How to make Corn Bhel
Corn Bhel is a little different to Corn Chaat. It follows a similar recipe but the final version is topped with sev, pomegranate and tangy chutneys. You could also add papdi if you wish.
It is a variation of Bhel Puri and is more of a crispy corn chaat.
Storage
You can store leftover corn chaat in an airtight container and keep in the fridge for up to 2 days. After this, the onion may become too strong and likely will not taste good.
You can prep the ingredients in advance and assemble last minute if you wish.
I do not recommend freezing masala corn.
Other Chaat Recipes
Samosa Chaat Recipe – samosas are topped with spiced chickpeas and chaat garnishes
Sweet Potato Chaat – roasted sweet potato cubes are topped with mild chaat garnishes
Smashed Potato Chaat – a fusion chaat
Leftover Khaman Dhokla Chaat – gujarati dhokla are given a makeover!
Hash Brown and Pineapple Chaat
Sabudana Vada Chaat
Papdi Chaat
Palak Chaat (Spinach Chaat)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Corn Chaat – Masala Corn
Equipment
- 1 Frying pan
Ingredients
- 1 cup sweet corn
- 1 tablespoon butter or oil
- ¼ cup red onion
- ½ cup tomatoes chopped
- 1 tablespoon green chilies finely chopped
- 1 tablespoon red chili powder
- 1 teaspoon chaat masala
- 1 teaspoon lemon juice or lime juice
- 2 tablespoon coriander finely chopped
Instructions
Frozen corn
- If using frozen corn, you can heat in a microwave safe bowl with a little butter or oil for 3-4 minutes or until hot through.
- Alternatively, heat in a non-stick pan with oil or butter and sauté on medium heat for 2-3 minutes.
Fresh corn
- Cut away the corn kernels from the cob using a sharp knife.
- Use the same process as above – either cook in the microwave with a splash of water and butter or in a pan.
- You can also boil the corn in a pan of water.
- Ensure to drain any excess water from the boiled corn kernels before using in the recipe
Assemble Masala Corn Chaat
- To the cooked corn, add crunchy onions, tomatoes and green chillies.
- Tip in the chaat masala and red chili powder and add a pinch of salt.
- Add extra chili powder and or green chillies for a spicy corn chaat recipe
- Sprinkle over coriander / cilantro leaves.
- Optionally sprinkle over sev and pour chutneys.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
