Chettinad cabbage curry with a peppery Chettinad-style spice blend: cabbage cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 31 minutes.
Prep 15 min Cook 16 min Serves 4 Easy
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🌶️Black Peppercorns1 tsp, crushed
🥬Cabbage250 g, chopped
🌶️Red Chili Powder1 tsp
🌿Fennel Seeds1 tsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🌿Curry Leaves1 sprig
🍋Lemon1/2, juiced
Instructions
1
Prepare the cabbage and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the crushed pepper and fennel.
4
Add the cabbage and a splash of water, cover and cook until tender, stirring occasionally.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the cabbage and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the crushed pepper and fennel.
Add the cabbage and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
