Potluck Menu – Cabbage-Carrot dry curry

I love the concept of potluck. You get to taste different variety of food and the main thing is it takes the pressure from the party host. You don’t need to prepare all the dishes. Hosting itself is a big thing for me so this potluck helps a lot and its fun too. For the past two years we do Diwali potluck and it’s always fun. A big email chain back and forth between friends regarding the menu is always interesting.

Recently we had a potluck and it was 20 plus friends. The main thing is I don’t have big vessels to cook in one shot. Even though others bring some curry I need to cook at least for 10 plus people. So I prepare the dishes in two batches with exactly the same measurement and then mix them both together. This has worked so far especially with dry curries. ;-) ;-) One of the dish that goes well with rotis and dhal rice is this cabbage carrot curry. I know chopping cabbage takes a lot of time but once the chopping is done the curry will be ready in less than 30 minutes. I just add carrots for color :-)

Here is what I did. I took two cabbages and 4 carrots. 1 cabbage + 2 carrots for batch one and rest for the second batch and this gives a medium tray full of curry. The measurements here are for 1 cabbage.

Potluck Menu - Cabbage-Carrot dry curry

  • Difficulty: medium
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  • Cabbage – 1
  • Carrots – 2
  • Oil – 2 tsps
  • Ghee – 1 tsp (Ghee gives a nice flavor, but its optional or you can substitute with oil also)
  • Dhaniya /Coriander powder – 2 tsps
  • Red chilly powder – 1 tsp (adjust according to taste)
  • Salt – 2 tsps (adjust according to taste)
  • Cumin seeds – 1 tbsp
  • Turmeric – 1/2 tsp
  • Hing – 1/2 tsp
  • Water – 1/4 cup


  • Chop the cabbage and peel the carrots and  them.

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  • Heat the kadai or pan and add oil and ghee.
  • Once it is hot add cumin seeds.
  • As they start to splutter, reduce the heat and add turmeric powder, hing, coriander powder and red chilly powder.
  • Fry them for a minute. Make sure the heat is low so that the masalas doesn’t get burned.
  • Now add the chopped veggies, salt and water.
  • Mix well and cover and cook for 5-6 minutes.

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  • Now remove the lid and cook till all the water evaporates. This will take close to 7 minutes.

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  • Once all the water evaporates, the curry is ready.

Let it cool and do the other batch too.

Now transfer both the batches to the aluminum tray or the serving bowl and mix well.

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That’s it. Yummy cabbage curry is ready. Reheat before serving :-) :-)

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