Authentic Cabbage Recipe- Indian Style with Peas & Fenugreek

Last Updated on 4 months by Neha Deshmukh

Authentic Cabbage Recipe- Indian Style with Peas & Fenugreek

Introduction

There’s just something so comforting about a simple, home-cooked Indian sabzi (vegetable dish), isn’t there? This cabbage recipe is one of those dishes that always reminds me of my grandmother’s kitchen – warm, fragrant, and full of love. It’s a wonderfully flavorful and easy way to enjoy cabbage, especially if you’re not usually a huge fan! I first made this when I was just starting to learn to cook, and it quickly became a family favorite. It’s perfect with roti, rice, or even as a side with your favorite Indian meal.

Why You’ll Love This Recipe

This Indian-style cabbage recipe is a winner for so many reasons! It’s quick to put together, ready in under an hour, and uses ingredients you likely already have in your pantry. The combination of spices, sweet peas, and the unique aroma of fenugreek leaves (kasuri methi) creates a truly delicious and satisfying dish. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to make this flavorful cabbage dish:

• 2 tablespoon oil
• 1 medium onion, finely sliced
• 2 green chillies, slit
• ½ – 1 teaspoon red chilli powder (adjust to your spice preference)
• ½ teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 1 kg cabbage, shredded
• 1 cup peas
• 2 tablespoon coriander leaves, chopped
• 2 tablespoon fenugreek leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cabbage: We’re using shredded cabbage here. It cooks down beautifully and absorbs all those lovely spices.
• Green Chillies: Adjust the number of green chillies based on how much heat you like. Slitting them releases more flavour.
• Red Chilli Powder: Indian red chilli powder comes in so many varieties! Kashmiri chilli powder will give you a vibrant colour and mild heat, while other varieties can be quite fiery. Feel free to experiment.
• Ginger-Garlic Paste: Freshly made is always best, but store-bought works in a pinch.
• Fenugreek Leaves (Kasuri Methi): Oh, kasuri methi! These dried leaves are a staple in North Indian cuisine. They have a slightly bitter, maple-like aroma that adds so much depth to dishes. Rub them between your palms before adding to release their fragrance. In some regions, especially in Punjab, adding a generous amount of kasuri methi is a sign of a well-made dish.
• Peas: Fresh or frozen peas work perfectly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, shred the cabbage thoroughly and rinse it under running water. This helps remove any dirt and makes it a little less…cabbage-y!
2. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and slit green chillies. Sauté until the onions soften and turn golden brown – about 5-7 minutes.
3. Now, add the salt, red chilli powder, turmeric powder, and ginger-garlic paste. Cook for another 2-3 minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are nicely roasted.
4. Time for the cabbage and peas! Add the shredded cabbage and peas to the pressure cooker. Cook on low heat for about 5 minutes, stirring occasionally, until the cabbage starts to wilt slightly.
5. Cover the pressure cooker and cook for 1-2 whistles. Once the pressure has released naturally (don’t force it!), open the cooker.
6. Finally, stir in the chopped coriander and fenugreek leaves. Cook for another 2-3 minutes, allowing the flavours to meld together. Serve hot with chapati or rice.

Expert Tips

• Don’t overcrowd the pressure cooker. If you have a lot of cabbage, you might need to cook it in batches.
• For a more intense flavour, you can dry roast the fenugreek leaves in a pan for a minute before adding them to the dish.
• If you don’t have a pressure cooker, you can cook this in a regular pot, but it will take longer – about 30-40 minutes.

Variations

• Potatoes: My friend, Priya, always adds diced potatoes to this recipe. About 2 medium potatoes work well.
• Tomatoes: A chopped tomato added with the spices adds a lovely tanginess.
• Spiced with Panch Phoron: For a Bengali twist, use a teaspoon of panch phoron (five-spice mix) instead of some of the other spices.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use ½ teaspoon red chilli powder or omit it altogether.
• Medium: Use ¾ teaspoon red chilli powder.
• Hot: Use 1 teaspoon or more red chilli powder, and add an extra green chilli.

Festival Adaptations (Potential for serving during specific regional festivals)

This simple sabzi is often made during festivals like Lohri and Makar Sankranti in North India, as it’s a hearty and warming dish perfect for cooler weather.

Serving Suggestions

This cabbage recipe is incredibly versatile! Serve it with:

• Chapati or Roti: The classic pairing!
• Rice: Plain steamed rice or jeera rice (cumin rice) are both delicious.
• Dal: A simple dal tadka (tempered lentils) complements the cabbage beautifully.
• Yogurt: A side of plain yogurt can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of cabbage works best for this recipe?

Green cabbage is the most commonly used, but you can also use white cabbage or even Savoy cabbage.

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas are a convenient and perfectly acceptable substitute.

How can I adjust the spice level of this dish?

Adjust the amount of red chilli powder and green chillies to your liking.

What is the significance of fenugreek leaves in Indian cooking?

Fenugreek leaves add a unique aroma and flavour to many Indian dishes. They’re believed to have medicinal properties and are often used in traditional remedies.

Can this dish be made ahead of time?

You can prepare the cabbage and chop the vegetables ahead of time. However, it’s best to cook the dish just before serving for the best flavour and texture.