Punjabi Cabbage

Name: Punjabi Cabbage
Yield: Serves 4
Cuisine: India
Ingredients: ¼ teaspoon chilli powder; ½ teaspoon ground black pepper; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 green chillies, seeded and chopped; 2.5 cm (1 inch) piece of ginger, chopped; 1 teaspoon salt; 500 g (1 lb 2 oz) green cabbage, finely shredded; 1 teaspoon ground turmeric; 1 teaspoon cumin seeds; 4 tablespoons oil; ½ onion, roughly chopped; 1 garlic clove, roughly chopped; 1 tablespoon unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

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.

Ingredients

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

Asia
India
Side dish
Spicy
Gluten-free
Vegetarian

Method

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