I make this spicy cabbage masala with my timesaving tomato onion masala sauce for quick weeknight meals. It's delicious with roti or dal-rice.
Table of Contents
Cabbage is one of the veggies that gets cooked most often in my home, usually as a simple cabbage curry or cabbage rice. When I want something with more zest and oomph, I make this spicy cabbage masala with my jarred tomato onion masala sauce.
This is a very easy recipe and it takes no more than 25 minutes to make, most of it hands-off time. You need two essential ingredients (in addition to the tomato onion sauce): mustard seeds and a spice mix like Maggi magic masala. I recommend Maggi magic masala for the best flavor but you can substitute garam masala.
I used purple cabbage in this recipe but green cabbage works equally well, so use whatever is convenient to you.
My best tip for amazing flavor here is to cook the cabbage long enough so it becomes silky soft and melds into the masala. The tomato onion sauce, which so many of you are already familiar with, has lots of flavor packed in it and all that flavor seeps into the cabbage strands as they tenderize.
Serve this tasty sabzi with dal and basmati rice or roti for a delicious, nourishing meal. Refrigerate leftovers for up to five days and freeze for up to three months.
Recipe card
Spicy Cabbage Masala
Ingredients
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafetida (optional)
- 1 cup tomato onion masala sauce
- 1 heaping tsp Maggi magic masala powder *
- ½ head cabbage (cut in fine shreds)
- Salt to taste
Instructions
- Heat oil in wok or skillet over high heat. Add the mustard seeds and asafetida, if using and wait for the mustard seeds to crackle.
- Reduce heat to medium and stir in the tomato onion masala sauce. Mix into the mustard seeds. Add the magic masala or garam masala.
- Add cabbage to the sauce along with ½ cup water and mix it well.
- Bring to a boil, then cover the pan and cook about 10 minutes until the cabbage is very soft. Stir occasionally while cooking to make sure the cabbage cooks evenly.
- Once the cabbage is soft, add salt and mix it in. Serve the cabbage masala hot.
Notes
Nutrition Information
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Lina says
Hi, dear Vaishali, my cooking friend,
I made this recipe for lunch today and it was a success. I replaced the tomato and onion masala with tubed tomato sauce. The result was excellent, too. I made half the batch because there are two of us at home. I added a little masala sauce at the end and served it with rice cakes. Lunch tasted like Indian cuisine.
I could eat Indian food every day. I love it; it awakens something deep in my soul.
thank you for any new post i receive weekly.
Let's enjoy food from the bottom of our heart.
Happy life
Lina
Carla says
I haven't tried this yet but was wondering about substituting bok choy for the cabbage? What other vegan recipes can I use the tomato onion masala sauce with?
Vaishali says
Hi Carla, you can use it with bok choy. Cauliflower, eggplant, winter squash and summer squash would also do well. Tweak the quantity of the sauce according to the quantity of veggies you use.