Cabbage Green Peas Curry – The Darshini-Style Sabzi That Never Fails

◦ 📍 Prep Time: 10 mins

◦ 🔥 Cook Time: 15 mins

◦ ⏱️ Total Time: 25 mins

◦ 👨‍👩‍👧‍👦 Serves: 3–4

Perfectly cooked every single time —

no raw smell, no mushiness.

Introduction: A Curry I Learned the Hard Way 🌿

Early in my marriage, cabbage curry felt like an unsolvable puzzle. It was either raw and smelly or soft, mushy, and watery. I tried repeatedly to recreate the comforting darshini-style curries I loved in Bangalore, but it was a disaster for almost a year.

After endless little experiments, I finally cracked it! This is my exact method—simple, reliable, and absolutely delicious.

Why You’ll Love This Recipe

• Homely Perfection: No raw smell or mushy texture.

• Light & Healthy: A great way to add fibre and nutrients to your daily meals.

• Versatile: Pairs beautifully with phulkas, parathas, or rice.

• Customizable: Easily adapted with potatoes, peanuts, or coconut.

Ingredients

Main Ingredients:

• Cabbage – 1 small, finely chopped

• Green peas – ½ cup

• Potato (optional) – 1 small, peeled & finely chopped

Tempering & Aromatics:

• Oil – as needed

• Mustard seeds – ¼ tsp | Cumin seeds – ½ tsp

• Curry leaves – a few (optional)

• Onion – 1 small, chopped

• Green chillies – 4–5, chopped (adjust to spice)

Spices & Garnish:

• Turmeric powder – ¼ tsp | Coriander powder – 1 tsp

• Curry powder – to taste (optional) | Asafoetida (hing) – a pinch

• Salt – to taste

• Fresh coriander – chopped for garnish

Step-by-Step Instructions

1. Cook the Base: Add chopped cabbage and green peas to a microwave-safe bowl. Fill with water and microwave for 10–12 minutes. Drain and reserve the cooking water. (If overcooked, rinse under cold water to stop the process).

2. Tempering: Heat oil in a kadhai. Add mustard and cumin seeds. If using potatoes, add them now and fry until they turn golden.

3. Sauté Aromatics: Add onions and green chillies. Sauté until soft and light golden. Add curry leaves.

4. Spice it Up: Stir in the turmeric, coriander powder, curry powder, and hing. Fry until the masala is fragrant.

5. Combine: Add the boiled cabbage and peas, salt, and fresh coriander. Mix gently to avoid mashing the cabbage.

6. Steam Finish: Cover and cook on low flame. If the curry is too dry, sprinkle a little of that reserved cooking water to bring back a homely softness without turning it mushy.

💡 Pro Tip: If the cabbage still tastes raw, steam it for 3–4 minutes with a few teaspoons of reserved water.

Serving Suggestions & Variations

• Traditional Pairings: Serve hot with phulkas, parathas, or rice and rasam.

• Condiments: Pairs beautifully with mango or lemon pickle.

Variations:

◦ Nutty Crunch: Replace potatoes with crushed peanuts.

◦ South Indian Style: Skip coriander powder and add freshly grated coconut at the end.

◦ Veggie Boost: Add carrots while boiling for a colourful mixed veg sabzi.

◦ Satvik: Simply skip the onions.

Health Benefits & Nutrition

Cabbage is low in calories but rich in Vitamin C, antioxidants, and fibre. It supports digestion and gut health, making it excellent for weight management.

⚠️ Note: If you have thyroid issues, consult your doctor before consuming cabbage regularly.

Nutrition Table (Approx per serving): | Nutrient | Value | | :--- | :--- | | Calories | Low | | Key Vitamins | C, B-complex | | Minerals | Potassium |

Storage & Reheating

• Store: In an airtight container for up to 2 days in the fridge.

• Reheat: Warm in a pan with a light sprinkle of water to restore softness.

If this curry reminds you of homely lunches or your mom’s simple sabzis, share it with someone who loves comfort food. Tag @TummyKhush when you make it — I’d love to see your version!