RecipeCastle

Weeknight Cabbage in Mild Yogurt & Mustard Seed Curry

Weeknight Cabbage in Mild Yogurt & Mustard Seed Curry
Prep
10 min
Cook
20 min
Total
35 min
Serves
6
Calories
252 kcal
Carbs
13.70 g

Ingredients

  • 1 headgreen cabbage, in 1 inch x 1 inch x 3 inch pieces
  • 1/2 cupcanola oil
  • 1 teaspoonasafoetida
  • 1 tablespoon + 1 teaspoonblack mustard seeds
  • 1 1/2 cupsplain yogurt (stirred)
  • 1 tablespoonsalt
  • 1 tablespoonground cumin
  • 1 teaspoonturmeric
  • 1 tablespoonground coriander

Instructions

  1. 1

    Place cabbage pieces in a colander and rinse well. Drain cabbage of any excess water. Heat oil in a large frying pan on medium-high for 1 minute. Add asafoetida and allow it to sizzle for 10 seconds. Add mustard seeds and cook until you hear the first popping sound, about 1 minute. Immediately turn off the heat.

  2. 2

    After 5 minutes, stir in yogurt and turn on the heat to medium, stirring continuously for 1 minute. Add salt, cumin, turmeric and coriander. Cook for about 5 minutes, or until the oil glistens. Add cabbage and stir well.

  3. 3

    If you are ready to serve the cabbage, reduce the heat to low and continue cooking it for 5 minutes. Otherwise turn off the heat and reheat on medium-high for 3 to 4 minutes just before serving.

  4. 4

    Can be used right away. Will keep refrigerated for up to 1 day in a sealed container, but this dish loses its texture after a day in the fridge.