Cabbage and Cauliflower in a Spicy Tomato-Mint Sauce

Pudhinay Waale Gobhi Aur Bund Gobhi Ki Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This thin, mint-flavored curry is mild in heat, despite all those chiles. If it’s not hot enough for you, chomp on a few of the whole ones in between mouthfuls to enliven your taste buds. I love the noodle-like texture of cooked cabbage. Serve this with slices of buttered toast for a simple lunch.


  • 2 tablespoons canola oil
  • 1 small red onion, cut in half lengthwise and thinly sliced
  • 6


  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and chiles, and stir-fry until the onion is honey-brown and the chiles have blackened slightly, 5 to 8 minutes.
  2. Stir in the tomatoes, with their liquid, and the salt and turmeric. Simmer the sauce, uncovered, stirring occasionally, until the flavors meld, 2 to 4 minutes.
  3. Stir in the ca