Method
- Chop the cabbage finely as shown
- Transfer the cabbage into a pan on medium low heat
- Add salt and oil, cover and cook
- Keep giving it a mix every few minutes
- Cook till the cabbage looses it crunch and is soft but not mushy (~ 20 – 25 min depending on the quality of the cabbage)
- Add haldi and chili powder, mix.
- Cover and continue cooking for another 5 minutes
- Take off the lid and garnish with cilantro. Add another 1-2 tbsp of oil if needed.
- Cook till the oil starts separating
- Cabbage curry is ready. Serve with roti or rice.
