Cabbage & Buttermilk Curry Recipe
Indulge in the delightful flavors of Indian cuisine with this Cabbage & Buttermilk Curry, a dish that combines the earthiness of cabbage with the tanginess of buttermilk, resulting in a creamy, savory curry that’s perfect for lunch. This gluten-free recipe is not only nutritious but also simple to prepare, making it an ideal addition to your weekday meals. Pair it with hot chapatis or steamed rice for a wholesome dining experience that is sure to satisfy your palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 1 medium-sized |
| Green Chillies (slit) | 4 |
| Mustard seeds | 1 teaspoon |
| Asafoetida (hing) | A pinch |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For tadka |
| Curd (Dahi / Yogurt) | 1 cup |
| Gram flour (besan) | 3 tablespoons |
| Water | 1/2 cup |
| Salt | To taste |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
Preparation Steps
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Preparation: Start by gathering and preparing all the ingredients needed for the Cabbage & Buttermilk Curry. Wash and chop the cabbage into bite-sized pieces, slit the green chillies, and measure out the spices and buttermilk.
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Tempering the Spices: In a medium-sized Kadai (Indian wok), heat a splash of sunflower oil over medium flame. Once the oil is hot, add the mustard seeds. Allow them to splutter, which will release their nutty aroma into the oil.
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Adding Aromatics: Once the mustard seeds begin to pop, carefully add a pinch of asafoetida, salt, and turmeric powder to the hot oil. Stir the spices for a few seconds to enhance their flavors.
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Sautéing the Cabbage: Add the chopped cabbage to the Kadai and sauté it for approximately 2 minutes, allowing the cabbage to soften slightly while retaining its crunch. This step will ensure that the cabbage absorbs the flavors of the spices.
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Preparing the Buttermilk Mixture: In a separate bowl, combine the curd (yogurt), gram flour (besan), and water. Using a wire whisk, blend these ingredients thoroughly until you achieve a smooth and lump-free consistency. This mixture will form the creamy base of the curry.
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Cooking the Buttermilk Curry: Transfer the blended buttermilk mixture into a saucepan and bring it to a gentle boil over medium heat. Once it starts boiling, carefully mix it into the sautéed cabbage in the Kadai. Stir everything together to ensure the cabbage is evenly coated in the buttermilk sauce.
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Final Touches: Allow the curry to simmer for a few minutes, allowing the flavors to meld together. Once done, switch off the flame and garnish the dish with freshly chopped coriander for an added burst of flavor.
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Serving Suggestions: The Cabbage & Buttermilk Curry is now ready to be enjoyed! Serve it hot with soft chapatis, phulkas, or a bowl of plain cooked rice. This dish is not only hearty but also packed with flavor, making it a perfect lunch option for any day.
Conclusion
The Cabbage & Buttermilk Curry is a wonderful representation of Indian culinary traditions, showcasing the delightful balance of spices and textures. Its creamy consistency, paired with the nutritional benefits of cabbage and buttermilk, makes it a wholesome meal option. Enjoy the richness of this dish while exploring the vibrant flavors that Indian cuisine has to offer. Whether you’re preparing a simple lunch for yourself or hosting a gathering, this curry is sure to impress and satisfy your guests.
