Do treat yourself to this delicious cabbage and potato curry.


  • 4 cups cabbage shredded
  • 2 medium potato diced into cubes
  • ½ cup green peas (fresh/frozen)
  • 1 tablespoon  oil
  • ½ teaspoon cumin seeds (jeera)
  • 2 green chilies finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 medium onion finely chopped
  • ½ cup water + 2 tablespoon extra water
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped coriander leaves (optional)
  • salt to taste

Dry Spices:

  • ½ teaspoon ground turmeric 
  • ½ teaspoon red chilli powder or cayenne pepper 
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala 


  • Heat a pot on medium heat. Add oil to the pan. Once hot, add cumin seeds, let them splutt
  • er.

    Next add ginger-garlic paste, green chilies. Saute for 20 secs till the raw smell of ginger-garlic goes away.

  • Add onions and saute for 2-3 minutes till the onions turn soft.
  • Add diced potatoes and cook for 2-3 minutes till they are semi-cooked (to avoid sticking to the pan add ¼ cup water).

    **Note: Potatoes should be semi-cooked because cabbage takes less time to cook compared to potatoes.

  • Next add spices like turmeric powder, coriander powder, red chili powder, garam masala, salt, remaining water, and mix well. Make sure to scrape any spice if sticking
  •  to the pot.
  • Next add the shredded cabbage, peas, mix well. Add ext
  • ra 2 tablespoons of water at this stage if you want. Close lid and cook on medium-low flame for 10 minutes. Stir occasionally.
  • Once cooked, sprinkle coriander leaves and lemon juice, Mix well. Indian cabbage and potatoes are ready, serve with hot with rice and  rotis.
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