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Cabbage with Kasoori Methi

7 Jul

Cabbage with Kasoori Methi.

Cabbage is chopped up and cooked in oil along with spices. Potato is also added to the cabbage along with kasoori methi / dried fenugreek leaves. Serve cabbage with kasoori methi with steamed rice.
Makes: around 4 Servings of Cabbage with Kasoori Methi.


Cabbage 1 small
Potato 2 small
Kasoori Methi 3 Tbsps
Green Chiles 2
Turmeric Powder a pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and chop potato into small cubes.
Remove outer layers and chop cabbage finely.
Remove stems, wash and finely chop green chiles.
Soak dried fenugreek leaves in enough water for couple of minutes.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, chopped potato and cabbage.
Fry briefly and cook covered until potato turns soft and cabbage is soft with light crunch.
In the middle of the pan, add soaked kasoori methi / dried fenugreek leaves.
Fry for couple of seconds, add turmeric powder and salt.
Cook covered for a minute or two and remove from heat.
Serve cabbage with kasoori methi with steamed rice or roti.
Notes: Make sure cabbage is cooked well.

Suggestions: If cabbage is not cooked well, put it back on heat and cook covered on low flame till done. Make sure kasoori methi is soaked well before adding to the pan.
Variations: Check other recipes with cabbage here.
Other Names: Cabbage with Kasoori Methi.