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Punjabi Cabbage

Punjabi Cabbage

Hoohla

This is my version of Punjabi Cabbage with a recipe adapted from the book The Food of India: A Journey of Food Lovers. Punjabi Cabbage is very easy and delicious. There are a lot of species and cabbage. Try it! And it will be your favorite vegetable dish.

You need an onion, garlic, ginger, green chili, oil, cumin seeds, turmeric, green cabbage, salt, black pepper, cumin, coriander, chili powder, unsalted butter, black mustard seeds.

Put the onion, garlic, ginger and chili in a food processor and chop till very fine. Heat the oil in a frying pan over low heat and fry the onion mixture until softened but not browned.

Add the cumin seeds and turmeric to the pan and stir for 1 minute. Mix in the cabbage, stirring thoroughly until all leaves are coated in the yellow paste. Yes, Punjabi Cabbage is yellow.

Add the salt, pepper, ground cumin, coriander, chili powder, and black mustard seeds. Stir to coat the cabbage, then cook for 10 minutes with the pan partially covered with a lid, stirring occasionally until cabbage is soft. If the cabbage becomes too dry and starts sticking to the pan, add 1 to 2 tablespoons of water.

Stir in the butter and adjust seasoning with salt if required. Serve Punjabi Cabbage hot.