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A colorful bowl of cabbage in mild yogurt and mustard seed curry, garnished with herbs, on a rustic wooden table.
Alyssa

Cabbage in Mild Yogurt and Mustard Seed Curry

A delicious and healthy curry made with green cabbage, yogurt, and mustard seeds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Main Dish, Sides
Cuisine: Indian
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 1 head green cabbage, in 1 inch x 1 inch x 3 inch pieces
  • 1/2 cup canola oil
  • 1 teaspoon asafoetida
  • 1 tablespoon + 1 teaspoon black mustard seeds
  • 1 1/2 cups plain yogurt, stirred
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 1 tablespoon ground coriander

Method
 

  1. Place cabbage pieces in a colander and rinse well. Drain cabbage of any excess water.
  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. Add mustard seeds and cook until you hear the first popping sound, about 1 minute. Immediately turn off the heat.
  4. After 5 minutes, stir in yogurt and turn on the heat to medium, stirring continuously for 1 minute.
  5. Add salt, cumin, turmeric, and coriander. Cook for about 5 minutes, or until the oil glistens.
  6. Add cabbage and stir well, ensuring the masala and cabbage are completely combined.
  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.

Notes

Serve warm as a side dish or main course. Great with rice or flatbreads.