The Best Cabbage Sabzi Ever

Who loves cabbage? The smell and taste of cooked cabbage is aweful. It even looks like some green alien thing when prepared. Cabbage sabzi was in my hate list. All my life I have hated it and avoided it. Raw cabbage tastes great but the cooked version somehow creates havoc in my taste buds provoking me to spit out all the contents in my mouth. Who knew my taste in cabbage would change so drastically after my marriage? My MIL has her own special way of cooking cabbage and I picked some tips from her. Combining that with my own skills, the cabbage sabzi is indeed delicious and keeps HD wanting more.

The first thing to keep in mind is never to cut cabbage with knife. The resulting shreds will be thick and short and will spoil the entire dish. Use a chopping board, specially one fitted with a cutter. Place one half of cabbage head on the board and shred it closely and only in one direction. This will give you very thing and long strands of the vegetable. This particular process is very important in making the dish a success. You need patience and a little bit of effort to get it but you efforts will be worthwhile.


1 1/2 cups chopped cabbage

1 tsp turmeric powder (haldi)

1 tblsp dhaniya powder

1 tblsp red chilli powder

2-3 tblsp salt

1 tblsp oil

1 tsp cumin seeds (zeera)

1 small pinch of hing

Heat oil in a pan. Add zeera and hing. When zeera starts to splutter, add cabbage and stir on high flame. This will ensure that cabbage is properly cooked. Stir continuously so that cabbage does not burn. Add the rest of the spices and mix properly. Put the gas on sim. Sprinkle 2-3 tblsp of water on cabbage and cover it with a plate. Stir the cabbage every 2-3 mins. Sprinkle more water if cabbage is entirely dry. The whole idea is that the cabbage should become soft without burning. When the cabbage is cooked completely, remove the plate and let additional water, if any, dry up completely. Serve hot.


Ever heard of North Indian Dosa? Well that is Cheela. Made exactly like Dosa but the ingredient is besan (chana dal flour). Cheela is one of the favorite dishes of HD. Mom makes it plain but here I present a version with vegetables in it.

Preparation Time – 20 mins

Servings – 4


100 gm besam (chana dal flour)

1 tomato

1 onion

1 green chilli

1 tsp turmeric powder (haldi)

1 tsp red chilli powder

2-3 tblsp salt




Mix besan with 1 cup water and keep stirring till all the lumps are removed. Chop tomato, onion and green chilli into small pieces. Add the chopped vegetables, haldi, red chilli powder and salt. Mix with enough water to get a pouring consistency.

Heat a pan. Put 2 tblsp oil on the pan and spread it on the pan. Pour 1 cup of batter on the pan and spread it in concentric circles starting from the centre. Make a circle and try to keep the cheela as thin as possible. Cook with additional oil and flip it to cook the other side.

Serve hot with ketchup or curd.

Masala Peanuts

Masala PeanutsĀ is generally served as an accompaniment to drinks. The sharp spicy chunky taste contrasts with the cool smooth flavor of the beverage making it a perfect munchy. It adds glamor and a little bit of formality the occasion. It is really easy to make and takes only 5 mins.


100 gms peanuts/groundnuts

1 large onion

Chat masala

White Salt

Black Salt

1 lemon

Masala Peanuts

Masala Peanuts

Roast the peanuts till golden brown in color. Let them cool. Meanwhile, chop an onion into small pieces. Mix peanuts with onion and salt. Add lemon juice and serve.

If you buy herbed peanuts, you can avoid adding chat masala and salt.