Cabbage Vegetable Recipe- Authentic Indian Curry with Cashews & Peas

Last Updated on 3 months by Neha Deshmukh

Cabbage Vegetable Recipe – Authentic Indian Curry with Cashews & Peas

Introduction

There’s just something so comforting about a warm, flavorful Indian curry, isn’t there? This Cabbage Vegetable recipe is one I’ve been making for years – it’s a real family favorite! It’s a beautiful blend of textures and tastes, with tender cabbage and peas in a rich, cashew-based gravy. Don’t let the ingredient list intimidate you; it’s surprisingly straightforward to make. I first stumbled upon a version of this at a friend’s house, and I’ve been tweaking it ever since to get it just right. You’ll love how satisfying and flavorful this dish is!

Why You’ll Love This Recipe

This cabbage vegetable curry isn’t just delicious; it’s also wonderfully versatile. It’s packed with nutrients, relatively quick to prepare (about 45 minutes total!), and perfect for a weeknight meal. The cashew paste adds a lovely creaminess without relying on heavy cream, and the blend of spices is truly aromatic. Plus, it’s a fantastic way to sneak in some extra veggies! Serves 4.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 3 tablespoons cashews
• 2 large tomatoes (about 300g)
• 185 grams cabbage, shredded
• 1 medium carrot, sliced
• 1 medium capsicum (green bell pepper), sliced
• ½ cup green peas (fresh or frozen)
• 3 tablespoons oil
• 1 small tej patta (Indian bay leaf)
• 2 green cardamoms
• 1 black cardamom
• 2-3 cloves
• 1 inch cinnamon stick
• 1 mace strand
• 1 large onion, chopped
• 1 teaspoon ginger-garlic paste
• ½ – 1 teaspoon turmeric powder (adjust to taste)
• ½ – 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 5-6 green chilies, slit
• 2 cups water
• 1 teaspoon kasuri methi (dry fenugreek leaves)
• 1-2 pinch garam masala
• ½ – 1 teaspoon sugar (adjust to taste)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Cashews: Use good quality, unsalted cashews. Soaking them is key to getting that super smooth paste.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for whole peeled tomatoes and blend them yourself.
• Cabbage: Green cabbage works wonderfully, but you could experiment with red cabbage for a different look.
• Peas: Frozen peas are perfectly fine and super convenient! No need to thaw them beforehand.
• Spices: Freshly ground spices always have the best flavor, but pre-ground are fine in a pinch.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly smoky flavor.

Cashew Paste – The Key to Richness

The cashew paste is what really elevates this curry. It creates a beautiful, creamy base without needing any dairy. To make it, simply soak the cashews in hot water for about 30 minutes. Then, drain them and blend with the tomatoes until you have a completely smooth paste. A high-speed blender works best for this!

Regional Variations in Spice Levels

Indian cuisine is all about adapting to your taste! Spice levels vary hugely across regions. This recipe is a good starting point for a medium spice level. Feel free to adjust the red chili powder to your liking.

The Significance of Whole Spices (Tej Patta, Cardamom, Cloves, Cinnamon, Mace)

Those whole spices aren’t just for show! They infuse the oil with incredible aroma and flavor. Don’t be tempted to skip them. They’re the foundation of a truly authentic Indian curry.

Using Fresh vs. Frozen Peas

Both fresh and frozen peas work beautifully in this recipe. If using fresh, you might need to blanch them briefly before adding them to the curry. Frozen peas can go straight in!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking your cashews in hot water for 30 minutes. While those are softening, prep your veggies – shred the cabbage, slice the carrot and capsicum, and chop the onion.
2. Heat the oil in a large pot or deep pan over medium heat. Add the tej patta, green cardamoms, black cardamom, cloves, cinnamon, and mace strand. Let them sizzle for a minute or so until fragrant. This is called “blooming” the spices, and it really wakes up their flavors.
3. Add the ginger-garlic paste and chopped onion. Sauté until the onion turns golden brown – this takes about 5-7 minutes. Patience is key here!
4. Drain the soaked cashews and blend them with the tomatoes into a smooth paste. Add this paste to the pot, along with the turmeric powder, red chili powder, and coriander powder.
5. Cook the masala (spice mixture) for about 5-7 minutes, stirring frequently, until the oil starts to separate from the sides. This is a sign that the spices are nicely roasted.
6. Add the slit green chilies, shredded cabbage, sliced carrots, capsicum, and peas. Sauté for another 4-5 minutes, stirring to combine.
7. Pour in the water, season with salt, and bring to a simmer. Cover the pot and let it cook for about 20 minutes, or until the vegetables are tender.
8. Finally, stir in the garam masala, kasuri methi, and sugar. If you like a richer curry, you can add a splash of cream at this stage (optional).
9. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

Expert Tips

• Achieving the Right Consistency: If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Blooming the Spices for Maximum Flavor: Don’t rush this step! Blooming the spices in hot oil releases their essential oils and creates a more complex flavor.
• How to Prevent Cabbage from Becoming Bitter: Don’t overcook the cabbage! It should be tender-crisp, not mushy.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier curry, add more!
• Festival Adaptations: This curry is lovely for Navratri or Diwali, served with a side of puri or rice. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This Cabbage Vegetable curry is fantastic with:

• Naan bread
• Roti
• Steamed rice
• A side of raita (yogurt dip)

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. It actually tastes even better the next day!

FAQs

• What is the best type of cabbage to use for this curry? Green cabbage is the most common, but you can also use Savoy cabbage or even red cabbage.
• Can I make this curry ahead of time? Yes! You can make it a day or two in advance. The flavors will meld together even more.
• How can I adjust the sweetness of the curry? Add more or less sugar to taste.
• What can I substitute for kasuri methi? If you can’t find kasuri methi, you can use a pinch of dried fenugreek seeds, but the flavor won’t be quite the same.
• Is it possible to make this recipe without cashews? Yes, you can omit the cashews, but the curry won’t be as creamy. You could try adding a tablespoon of almond butter or sunflower seed butter instead.