“This works as a great side dish for any curry.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the onion, garlic, ginger and chilli in a food processor and whiz until finely chopped but not blended to a paste, or chop together with a knife.
  2. Heat the oil in a heavy-based frying pan over a low heat and fry the onion mixture until softened but not browned.
  3. Add the cumin seeds and tumeric to the pan and stir for 1 minute.
  4. Mix the cabbage, stirring thoroughly until all the leaves are coated in the yellow paste.
  5. Add the salt, pepper, ground cumin, coriander and chilli powder.
  6. Stir to coat the cabbage, then cook for 10 minutes with the pan partially covered, stirring occasionally until the cabbage is soft.
  7. If the cabbage becomes too dry and starts sticking to the pan, add 1-2 tablespoons of water.
  8. Stir in the butter and season with salt.

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