Turn over a new leaf with this delicious cabbage curry. Well, I did! I tried something different by incorporating two flavours that I normally don’t use—Kashmiri chilli and toasted sesame seeds.
The addition of spices such as cumin, turmeric, ginger and garlic add a wonderful depth of flavour, but what really took this dish to another level were the Kashmiri chillies and the toasted sesame seeds. Kashmiri chillies are usually bought dried. They are a bright red in colour, are very mild in heat and have an almost fruity, smoky taste.
Ingredients
- 500g finely diced cabbage
- 1 large onion, diced
- 2 tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 1 tsp minced garlic
- ½ turmeric powder
- ½ red chilli flakes or powder
- 6 Kashmiri chillies (you can use ground paprika as a substitute)
- 2 tbsp of olive oil or ghee
- Salt to taste
Instructions
- Dry fry the sesame and cumin seeds for about a minute or until you get a good aroma. Take them off the heat and keep aside.
- Heat up the oil and saute the onions until translucent.
- Add the ginger, garlic, turmeric, salt, Kashmiri chilli and chilli flakes and cook for a minute.
- Add the sesame seeds, cumin seeds and cabbage and mix thoroughly.
- Cover and cook for about five minutes or until the cabbage is well cooked.
INFO
Author : Abderazzaq Noor
Recipe by : Abderazzaq Noor