Stir-fried nigella cabbage

Stir-fried nigella cabbage

By
From
Indian Food Made Easy
Serves
2-3
Photographer
Vanessa Courtier

I think this easy recipe is one the best ways to cook cabbage, and the dish can be eaten as a hot salad, a snack or part of a meal. The strong, peppery flavours are enhanced by the mustard oil, although you can also use good old vegetable oil if that’s what you have to hand in the kitchen. If you prefer a milder dish, you can omit the chillies, although they do provide extra flavour. Raw peanuts are the best ones to use, but if you only have roasted ones, add them in towards the end of cooking, just to heat them through.

Ingredients

Quantity Ingredient
1 tablespoon mustard or vegetable oil
small pinch asafoetida
1/2 teaspoon brown mustard seeds
1/2 teaspoon nigella seeds
1-2 small dried red chillies, left whole
1 teaspoon skinned, split black gram lentils, washed
1 heaped tablespoon peanuts, chopped
10-15 curry leaves, torn in half
1/2 white cabbage, finely shredded
salt, to taste

Method

  1. Heat the oil in a large wok or non-stick saucepan. Add the asafoetida and the mustard and nigella seeds and fry for 30 seconds or until they pop. Add the chillies, lentils and peanuts. Turn the heat down and fry until the lentils start to colour, then add the curry leaves, cabbage and salt to taste.
  2. Stir-fry for 3 minutes, then cover the pan and cook on a low heat for a further 6–7 minutes or until the cabbage has wilted but still retains some bite.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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