Purple/Red Cabbage and Peas Curry in Canola Oil by Anonymous

Added 29 September 2026

Vegan Vegetarian Pescetarian Gluten-Free Dairy-Free Nut-Free Egg-Free Soy-Free

Units: Metric (g, kg) US (oz, lb)

Ingredients

• 1.5 tbsp Canola oil (20 g)
• 1 tsp Cumin seeds (2.2 g)
• 4 g Ginger
• 4 g Garlic
• 120 g Red onion
• 130 g Tomato
• 0.25 tsp Turmeric (0.6 g)
• 0.5 tsp Red chili powder (1.1 g)
• 0.5 tsp Coriander Powder (1.1 g)
• 1 tsp Green chili (4.4 g)
• 200 g Red cabbage
• 1 tsp Kosher salt (4.2 g)
• 0.75 cup Green peas (133 g)
• 0.5 tsp Garam masala (1.2 g)
• 5 g Fresh Coriander

• Ingredients in total: 631 g
• Weight lost in cooking: 92 g (mostly water boiling off)
• Net weight (cooked): 539 g · 2 servings of about 269 g (servings estimated by AI)

Method

1. Take 4 grams or half an inch of Ginger and 4 grams or 2 cloves of Garlic. Crush them together in a mortar to make fresh ginger garlic paste. If you don't have fresh ginger and garlic, you can use about 10 grams of ginger garlic paste available in the market.
2. Chop 120 grams or one medium onion into small pieces.
3. Chop 130 grams or one medium Tomato into small pieces.
4. Chop 7 grams or one medium-size fresh green chili into small pieces.
5. Chop 200 grams of purple cabbage. It should give you about 3-4 cups of chopped cabbage.
6. Heat Oil in a pan or a wok or a Kadai. When oil is hot, add cumin seeds and wait for them to splutter.
   Add ginger garlic paste in it. Stir and saute for 30 seconds or so. You know paste has been cooked when the aroma of raw garlic goes away.
   Add chopped onion and saute on low heat until onions have become soft and slightly translucent.
   Add chopped tomatoes.
   Add 1 teaspoon of cooking salt which is also known as kosher salt. Mix and stir everything together.
7. Add spices. 1/4 teaspoon of Turmeric powder, 1/2 teaspoon of red chili powder and 1/2 teaspoon of coriander powder.
   Add some green chili if you would like to make it spicy.
8. Stir everything and mix all spices together. Cook on low to medium heat.
   Continue cooking until tomatoes start releasing oil. This is a sign that your curry paste or tadka is ready for the next step.
9. Add 200 grams or 3 cups of chopped cabbage.
10. Add 3/4th cup of either fresh pea or frozen peas. If you are using frozen peas, it is a good idea to thaw them before using.
    Stir well and mix everything together. Add more salt if needed as per your taste.
    Cover the pan with a lid and cook on low heat.
11. Keep checking every few minutes to see if cabbage has softened and peas have become soft.
    If it is going dry then add some water. You can add up to 1/2 cup of water in small increments only if the contents are very dry and are sticking to the bottom.
    To check if peas have been cooked or not, take one piece of pea out in a spoon, wait for it to cool down. Crush the pea between your thumb and a finger. If the pea splits easily without much effort, that means peas have softened.
    The water should have dried by now. If there is still some water at the base of the pan, cook for a few minutes until there is no water left at the base.
12. Add 1/2 teaspoon of Garam Masala and fresh coriander chopped leaves. Mix everything well.
13. Your Cabbage Peas curry is ready to serve.

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From https://gapplate.australians.com/recipes/purple-red-cabbage-200gm-matar-curry-in-canola-oil-by-anonymous/