Cabbage Carrot Sabzi
A quick, everyday Indian dry curry where shredded cabbage and carrot are sautéed with mustard seeds, green chilies, and a touch of turmeric. Lightly spiced and cooked just until tender-crisp, it makes a comforting side dish that pairs perfectly with roti or dal rice.
For 4 servings
- prep · ~5 min
Prep the vegetables.
1.Remove the outer leaves of the cabbage and rinse well.2.Finely shred cabbage using a sharp knife or mandoline.3.Peel carrots and grate using the large holes of a box grater. - temper · ~2 min
Temper the spices.
1.Heat oil in a large pan or kadhai over medium heat.2.Add mustard seeds and let them splutter for 30 seconds.3.Add cumin seeds and slit green chilies, sauté for 20 seconds until fragrant. - saute · ~2 min
Cook the cabbage and carrot.
1.Add shredded cabbage and grated carrot to the pan.2.Sprinkle turmeric powder, coriander powder, and salt.3.Toss everything together until the vegetables are evenly coated with spices.TIPDo not add water — cabbage releases enough moisture to cook in its own steam. - saute · ~7 min
Finish cooking until tender-crisp.
1.Cover the pan with a lid and cook on low heat for 5-6 minutes.2.Remove lid, stir and check that vegetables are tender but still have a slight bite.3.If any moisture remains, increase heat to medium and sauté for 1-2 minutes to dry it out.TIPAvoid overcooking — cabbage should retain a little crunch, not turn mushy. - garnish · ~1 min
Finish with lemon and garnish.
1.Turn off the heat and squeeze fresh lemon juice over the sabzi.2.Sprinkle chopped coriander leaves on top and give a final gentle toss.3.Transfer to a serving bowl and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred cabbage and grate carrots just before cooking to retain maximum crunch and freshness.
- 2Use a heavy-bottomed pan or kadhai to prevent the vegetables from sticking or burning.
- 3Let mustard seeds splutter completely before adding other ingredients to unlock their full aroma.
- 4Do not lift the lid while the sabzi is steaming — trapped steam ensures even cooking.
- 5If the sabzi releases too much water, remove the lid and cook on high heat for the last minute.
- 6For a more intense flavor, substitute mustard oil for vegetable oil and let it smoke slightly before tempering.
Adapt it for your goals.
Low-oil
Reduce oil to 1 teaspoon and dry-roast the mustard and cumin seeds in the pan before adding the vegetables; steam with a splash of water if needed — great for a lighter, guilt-free side.
high proteinHigh-protein
Stir in 150g of crumbled paneer or cooked chickpeas after the vegetables are cooked, then finish with lemon — turns this side into a more filling, protein-rich meal.
veganVegan
The base recipe is already vegan; simply ensure the oil is plant-based (e.g., sunflower or coconut oil) and skip any dairy-based accompaniments.
south indian twistSouth-indian twist
Replace cumin seeds with ½ teaspoon urad dal and 1 dried red chili; add ¼ teaspoon asafoetida (hing) along with mustard seeds for a classic South Indian tempering.
add crunchAdd-crunch
Toast 2 tablespoons of unsalted peanuts or sesame seeds in the pan before adding spices, then mix into the cooked sabzi — adds nutty crunch and extra protein.
Why this is on our healthy list.
Rich in Dietary Fiber
Cabbage and carrots provide both soluble and insoluble fiber, supporting healthy digestion and promoting a feeling of fullness.
High in Vitamin A
Carrots are an excellent source of beta-carotene, which your body converts into vitamin A for good vision and immune function.
Low in Calories and Fat
With just one tablespoon of oil and no heavy creams or butter, this sabzi is a light, low-calorie side dish suitable for weight management.
Contains Antioxidant Turmeric
Turmeric powder adds anti-inflammatory curcuminoids, which may help reduce oxidative stress when combined with black pepper (add a pinch for better absorption).
Frequently asked questions
Yes, red cabbage works well and gives the sabzi a vibrant purple hue. Note that it may take an extra minute or two to become tender, and it will release slightly less water.
