Cabbage with Fennel Seeds Curry
Cabbage with Fennel Seeds Curry

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, cabbage with fennel seeds curry. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cabbage with Fennel Seeds Curry is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Cabbage with Fennel Seeds Curry is something that I have loved my whole life. They are nice and they look fantastic.

When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. I love the flavor of ton of curry leaves, but appreciate that it's still good without, since they're hard to find.

To get started with this particular recipe, we have to prepare a few components. You can have cabbage with fennel seeds curry using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cabbage with Fennel Seeds Curry:
  1. Get 2 Tbs Canola oil
  2. Prepare Generous pinch of asafoetida
  3. Make ready 1 Tsp Mustard Seeds
  4. Prepare 1 tsp Chana Dal or Yellow split peas (Optional)
  5. Make ready 2 tbs Fennel Seeds
  6. Prepare 2 Whole Dried Red chilies (Optional)
  7. Make ready 3 Cups shredded Green Cabbage
  8. Make ready 1 Diced potato
  9. Take 1 tsp Coriander Cumin Seed powder
  10. Get 1-2 Tsp Chili powder
  11. Get 1/2 Tsp Turmeric Powder
  12. Make ready to taste Salt

Grind coconut ad fennel with little water to a fine paste. Heat oil in a kadai add cinnamon, elachi and cloves. add in cumin and fennel seeds. let them sizzle. Saute green chilli, onion pieces till transparent. Add cabbage and saute till it shrinks.

Instructions to make Cabbage with Fennel Seeds Curry:
  1. Take oil in wide pan over medium heat. - When oil is hot enough put asafoetida, mustard seeds and Chana dal. As soon as the mustard seeds start to pop add fennel seeds and red chilies (I didn’t add).
  2. Allow dal to get red and chilies to turn dark.
  3. Now, add cabbage, potatoes and add salt. Mix them well. and cook for a minute.
  4. Cover the pan, turn the heat to low and cook for 8-10 minutes or until potatoes are fully cooked. If needed, add water.
  5. Uncover the lid and add Chili powder, turmeric powder and coriander cumin seed powder.
  6. Stir and cook for another minute or two. - Serve hot with Chapati, bread or rice.

Fennel bulb and fennel seed are both used here to give this warming side dish a subtle anise flavor and tame the pungency of the cabbage. Heat oil in cast iron skillet over medium-high heat. Add fresh fennel and onion, and season with. Curried cabbage, seasoned with the pungent flavors of turmeric, mustard, and curry powder, is a perfect partner for grilled pork loin or lamb. The fennel seeds and the coconut makes this Cabbage Kootu dish a winner.

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