I do not make a lot of recipes with cabbage. There are 2 or 3 dishes that I make with cabbage as the main ingredient and this cabbage sabzi is one of them. My family loves nice curries and gravies for rotis. They like something creamy that they can dip their rotis into and the idea of a dry sabzi is not well received especially by my little toddler.
I love dry sabzis though and do not get to make it often as I usually try and cook something that my little one will enjoy as well. But when you have a huge cabbage at home waiting to be used, there’s only so much poriyals and kootu I can do with it. The left over cabbage usually gets made as a filling for parathas or as this delicious and super easy cabbage sabzi.
Spicy cabbage sabzi to go with roti
This cabbage sabzi is so simple and gets ready in no time. I like the cabbages to have a little bit of bite in them so I keep them slightly crunchy. It is recommended that you slice the cabbages as thinly as possible to get them cooked beautifully. I made these in the instant pot and I can’t believe how ridiculously simple they are. It is a great recipe for those busy weeknight dinners or for your lunch box.
This can easily be made in the normal pan easily as well. Serve this cabbage sabzi with hot phulkas , rotis for a delicious meal.
Spicy and masaledar cabbage sabji to go with your rotis and phulkas.
- 3 cups thinly sliced cabbage
- 1 cup onions thinly sliced
- 1/2 tsp cumin seeds
- 1/2 tsp ajwain / carom seeds (optional)
- 1 or 2 green chillies slit
- 3/4 tsp kashmiri chilli powder (Use less for less spicier version)
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/3 tsp amchur powder (dry mago powder) can substitute it with lemon juice at the end
- 1 tbsp finely minced ginger- garlic
- 2 tbsp olive/ coconut/ peanut oil
- 1/4 tsp sugar
- salt to taste
- 2 tbsp finely chopped coriander leaves for garnish
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Switch on the saute mode (high) in your instant pot.
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Add the oil, and when it becomes hot, add the cumin seeds, carom seeds, green chillies and let the cumin sizzle.
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Now add the ginger-garlic and saute for a minute.
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Add the onions and saute until the onions are nice and golden brown.
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Switch off the saute mode. Now add the shredded cabbage, turmeric powder, chilly powder, coriander powder, cumin powder, amchur powder, salt, sugar and mix everything well.
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Now add 3 tbsp water and close the lid. (Before you add the water, scrub the brown bits of onions if any in the pan, so that they dont burn while cooking)
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Cook on manual high for 1 minute.
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Release pressure immediately and serve garnished with coriander leaves.
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Heat a kadai and add the oil. when it becomes hot, add the cumin seeds, carom seeds, green chillies and let the cumin sizzle.
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Now add the ginger-garlic and saute for a minute. Add the onions and saute until the onions are nice and golden brown.
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Now add the shredded cabbage, turmeric powder, chilly powder, coriander powder, cumin powder, amchur powder, salt, sugar and mix everything well.
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Add a few tbsp of water as needed and saute them until the cabbage is cooked and all the spices are mixed well.
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Switch off when there is still some crunch to the cabbge. You dont want them to be too mushy.
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Serve topped with fresh coriander leaves.
Can also half a cup of peas along with the cabbages.
Amazing that the curry only takes a minute to cook under pressure and no stirring required.I too like my cabbage with a bit of a crunch.
Yes, I love using the IP for such easy quick recipes 🙂 thank you!