North Indian Recipes

Cabbage & Potato Fry

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This is a quick and easy North Indian style dry curry that involves frying potatoes and cabbage in a jeera/cumin based tempering with a few simple spice powders. It doesn’t take that much time to prep or to make and is a perfect side for a busy weeknight. Plus, it’s super delicious! Every time I make it, it’s a total hit. Pair it with some hot chappati/ roti and/or rice and dinner is served!

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Cabbage & Potato Fry

Recipe by Chaitra KCuisine: Indian, North Indian
Servings

4

servings
Prep Time

10

minutes
Cooking Time

10

minutes
Calories per Serving

175

kcal

Cabbage & Potatoes roasted in a North Indian style dry masala

Ingredients

  • 2 tbsp oil

  • 2 tsp jeera/ cumin seeds

  • A handful curry leaves

  • 2 green chilis (minced)

  • 1 inch ginger (grated)

  • 1/2 tsp turmeric

  • 1/2 tsp red chili powder

  • 2 potatoes (washed, peeled, and cut into medium sized cubes)

  • 1/2 small cabbage (shredded)

  • Salt to taste

  • 1/2 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • 1/2 tsp kasuri methi / dried Fenugreek leaves

  • A handful of finely chopped cilantro (optional)

Instructions

  • Heat up 2 tbsp oil in a sauté pan at a medium flame.
  • Add 2 tsp jeera/ cumin seeds to the oil and sauté till they brown a little.
  • Then add a few curry leaves, 2 green chilis (minced), and 1 inch ginger (grated). Sauté till aromatic.
  • Next, add 1/2 tsp turmeric and 1/2 tsp red chili powder to the tempering.
  • Add in 2 potatoes (washed, peeled, and cut into medium sized cubes). Sauté and coat with the powders.
  • Let cook covered for a few minutes.
  • Once the potatoes are mostly cooked, add 1/2 small cabbage (shredded).
  • Let cook covered for a few more minutes.
  • Once all the cabbage is cooked, add salt to taste.
  • Mix well and then add 1/2 tsp cumin powder, 1 tsp coriander powder, and 1 tsp garam masala.
  • Fry for a few minutes and then crush 1/2 tsp of kasuri methi with your hands and sprinkle on top.
  • Finally, take off flame and garnish with finely chopped cilantro (optional). Enjoy hot! 🙂

Notes

  • I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
  • I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
  • There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
  • Vegan Option: This recipe is Vegan 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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