This really simple cabbage bhaji recipe is a fantastic vegetable dish that it great with rice or chapattis.
Cabbage bhaji is a bit of a Bengali delicacy. It’s essentially stir fried veg, with Indian spices, which separates it from its oriental counterparts.
Bhaji can encompass a variety of vegetables, from potatoes, to carrot to cauliflower. Plus it’s a great way of introducing the less popular vegetables into your diet. I mean come on, how often would you eat cabbage otherwise?
Anyway making cabbage bhaji could be easier, as you’ll see from my quick fire recipe…
Ingredients for cabbage bhaji
To make enough cabbage bhaji for four to five people, you need:
Half a medium sized cabbage, sliced finely
1 medium onion, or 2 small onions, sliced finely
Pinch of nigella seeds (optional)
1 tsp turmeric powder
1/2 tsp chilli powder (optional if you like it hot)
Salt to taste
2 fresh chillis
Fresh coriander to garnish (optional)
Add nigella seeds to a dry, hot pan (optional).
Pour about a tbsp of oil into the pan.
Add onions and stir fry for a few minutes so they don’t burn.
Add some salt to taste and the turmeric powder. If you want the dish to have extra heat, you can add the chilli powder. Stir fry for a minute.
Add the sliced cabbage to the pan and stir.
Cover with a lid so the cabbage can cook. Stir occasionally so the cabbage doesn’t stick.
Once the cabbage is starting to soften, add the fresh chillis.
Finally, when the cabbage is nearly cooked, add some fresh chopped coriander.
Serve with rice or chapati.