Simmered Cabbage and Spinach with Peanuts

Bund Gobhi Palak Chi Bhajee

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Cabbage, when simmered in a sauce, never breaks down enough to thicken it. Therefore cabbage-based curries generally have thin sauces, unless thickening ingredients are added. Don’t expect this curry to have much body, but do be prepared to be blown away by its full-bodied, potent flavors.


  • ¼ cup raw peanuts (see Tips)
  • 2 tablespoons canola oil
  • 2 <


  1. Pulse the peanuts in a food processor until they have the consistency of fine breadcrumbs.
  2. Heat the oil in a large saucepan over medium heat. Add the peanuts, ginger, and chiles, and stir-fry until the mixture has a light honey-brown color, 3 to 4 minutes. Sprinkle in the mustard, coriander, cumin, salt, and turmeric, and stir once or twice to cook the spices, abo