Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat oil in a pan. Add 1 teaspoon of fennel seeds and a few curry leaves. Sauté for a few seconds until fragrant. Add 1 chopped onion and cook until translucent.

2. 2.Add Ginger Garlic Paste and Tomato

   Add 1 teaspoon of ginger garlic paste and sauté until the raw smell disappears. Then, add 1 chopped tomato and salt as needed. Cook until the tomatoes soften and the oil starts to separate from the mixture.

3. 3.Add Dry Spices

   Add 1/4 teaspoon of turmeric powder, 2 teaspoons of chili powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Sauté the spices for about 1 minute until their raw aroma is gone and the oil comes out from the masala.

4. 4.Cook Cabbage

   Add 350g of finely chopped cabbage to the pan. Mix well with the spices. Cover the pan with a lid and cook on low flame for about 10 minutes, stirring occasionally to prevent sticking, until the cabbage is well cooked and tender.

5. 5.Prepare Coconut-Cumin Paste

   While the cabbage is cooking, take 1 tablespoon of grated coconut and 1/2 teaspoon of cumin seeds in a mixer grinder. Add a little water and grind it coarsely into a paste.

6. 6.Combine and Finish

   Once the cabbage is cooked, add the ground coconut-cumin paste to the pan. Mix everything well. Cook on a low flame for another 2 minutes, allowing the flavors to meld. Garnish with fresh coriander leaves and serve hot.