Why Sizzled & Charred Cabbage makes the most Unforgettable and Melt-In-Your-Mouth cabbage curry?!

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and dairy-free.

cabbage

💰Cheaper: kale

Kale is often cheaper and adds a different texture.

Cut the cabbage into quarters lengthwise.

Heat enough oil in the pan and add a tablespoon of butter.

Let the butter and oil heat up without interference.

Add 1/4 teaspoon of turmeric powder to the pan.

Place the cabbage wedges flat side down in the pan.

Season the cabbage with salt and let them develop a beautiful color.

Gently turn the cabbage wedges to sear all sides for about 7 to 10 minutes.

Splash a little water into the pan to create steam, then cover and cook on low heat for about 5 minutes.

Set the cabbage aside after cooking.

Blend together 2 medium-sized tomatoes and 1/4 cup of soaked cashew nuts with a splash of water to make a paste.

Slice 2 medium-sized red onions, a piece of ginger, garlic cloves, and green chilies for the onion paste.

Heat some oil in a pan and add 1 teaspoon of cumin seeds, allowing them to splutter.

Add the sliced red onions to the pan and stir well, then add salt to taste.

Cook the onion paste well to avoid a raw onion smell before adding the tomato and cashew paste.

Add the tomato and cashew paste to the pan and season with salt.

Add hot water in batches to achieve the desired consistency, cooking covered on low flame for about 5 minutes.

Gently place the charred cabbage wedges into the curry sauce.

Add a generous handful of fresh coriander to the curry.

Sprinkle a little garam masala on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens