Cabbage Sabzi

How to Prepare

1. Heat 6 tablespoons of oil in a large wok or kadhai over medium heat.
2. Add 2 tablespoons of cumin seeds and let them splutter for a few seconds.
3. Add 2 tablespoons of grated ginger and 5 green chilies (slit), sauté for 1 minute.
4. Add 2.5 kg of shredded cabbage and mix well to coat with the oil and spices.
5. Add 5 teaspoons of turmeric powder
6. 5 teaspoons of coriander powder
7. 5 teaspoons of red chili powder, and salt to taste. Mix thoroughly.
8. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the cabbage is tender but not mushy.
9. Add 2.5 teaspoons of garam masala and 5 tablespoons of chopped coriander leaves. Mix well and cook for another 2 minutes.
10. Turn off the heat and let the sabzi rest for 5 minutes before serving.
11. Serve hot with roti, paratha, or as a side dish with rice and dal.