Cabbage with Mustard Seeds

A healthy vegetarian side dish featuring shredded Savoy cabbage sautéed with aromatic Indian spices, curry leaves, and tomatoes.

Cook Time

15 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

NutsSeeds

0.25
tsp

Black Mustard Seeds

1
pinch

Fenugreek Seeds

12
piece

Curry Leaves

fresh

1
piece

Dried Red Chilli

broken, seeds removed

0.75
tsp

Turmeric Powder

1
pinch

Chilli Powder

OilsFats

30
ml

Groundnut Oil

or corn oil

Vegetables

1
piece

Savoy Cabbage

small, finely shredded

2
piece

Onion

small, sliced

2
cm

Ginger

fresh, finely shredded

1
piece

Tomato

diced

Steps

Heat the oil in a large frying pan.
Add the fenugreek seeds, mustard seeds, curry leaves, and dried chilli to the pan.
Lower the heat and add the sliced onions and ginger.
Cover and soften the onions for five minutes without browning.
Stir in the turmeric, chilli powder, shredded cabbage, and salt.
Cover and cook over gentle heat for 10 minutes until softened but still crisp.
Stir in the diced tomato and serve immediately.