Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

One of northern India’s favourite vegetable dishes, served with other vegetarian or main meat dishes, and of course breads such as parathas, phulkas or chapatis. It is an excellent dish to serve with chicken or a curry such as kheema matar.


  • ½ onion, roughly chopped
  • 1 garlic clove, roughly chopped
  • 2.5 cm (1


Put the onion, garlic, ginger and chilli in a food processor and chop until finely chopped but not a paste, or chop together with a knife.

Heat the oil in a karhai or heavy-based frying pan over low heat and fry the onion mixture until softened but not browned. Add the cumin seeds and turmeric to the pan and stir for 1 minute. Mix in the cabbage, stirring thoroughly until all the leaves