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Recipe Card

The Cabbage in Mild Yogurt and Mustard Seed Curry I Make Every Week

Preview of The Cabbage in Mild Yogurt and Mustard Seed Curry I Make Every Week
Prep
10 min
Cook
15 min
Total
25 min
Serves
6
Calories
252 kcal
Carbs
13.70 g

Ingredients

  • 1 headgreen cabbage, in 1 inch x 1 inch x 3 inch pieces
  • 1/2 cupcanola oil
  • 1 teaspoonasafoetida
  • 1 tablespoon + 1 teaspoonblack mustard seeds
  • 1 1/2 cupsplain yogurt, stirred
  • 1 tablespoonsalt
  • 1 tablespoonground cumin
  • 1 teaspoonturmeric
  • 1 tablespoonground coriander

Instructions

  1. 1

    Place cabbage pieces in a colander and rinse well. Drain cabbage of any excess water.

  2. 2

    Heat oil in a large frying pan on medium-high for 1 minute. Add asafoetida and allow it to sizzle for 10 seconds.

  3. 3

    Add mustard seeds and cook until you hear the first popping sound, about 1 minute. Immediately turn off the heat.

  4. 4

    After 5 minutes, stir in yogurt and turn on the heat to medium, stirring continuously for 1 minute.

  5. 5

    Add salt, cumin, turmeric, and coriander. Cook for about 5 minutes, or until the oil glistens.

  6. 6

    Add cabbage and stir well, ensuring the masala and cabbage are completely combined.

  7. 7

    If ready to serve, reduce heat to low and cook for 5 minutes, or otherwise turn off the heat and reheat on medium-high just before serving.