Karnataka special Cabbage Kurma|Cabbage Saagu | Cabbage Curry

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 5


  • For the Masala Paste:
  • 1 Cup Fresh coconut (Grated)
  • 2 tbsp Roasted Chana Dal (Phutana)
  • 2 tbsp Cashew (Kaju/ jeedi pappu)
  • 3 Green Chillies
  • 1 Inch Cinnamon (dalchini)
  • Water to grind the Paste
  • For the Korma/ Saagu:
  • 350 gms Cabbage (Finely chopped)
  • 3 tbsp Oil
  • 1 tbsp Cumin (Zeera)
  • 2 Sprigs Curry Leaves
  • 1 Cup Onion (Chopped)
  • Salt (To taste)
  • 1 Cup Tomato (Chopped)
  • 1/250 Cup/ml Water
  • Coriander Leaves (A little)
  • 1/2 tbsp Garam Masala
  • 1 tbsp Ginger galic Paste


  1. Grind all the ingredients for the Masala Paste into a fine paste
  2. Heat oil in a pan. Put Zeera and curry leave in hot oil. Add onion and fry till soft.
  3. Add Ginger garlic paste and fry until raw smell leaves. Now Add Tomato and cook till pulpy.
  4. Once the tomatoes are cooked add masala paste with little water and cook till the masala paste loses the raw smell.
  5. Now add the Cabbage and salt and half a cup of water. Mix well, cover with lid and let it cook for 15 minutes till the Cabbage gets soft.
  6. Sprinkle Garam Masala and Coriander leaves before taking the pan off the gas.