Heat a pan or kadai and add the ghee. After about 30 seconds or so, add the cumin seeds and asafoetida. Let it sizzle slightly.
Then reduce the heat to low and add the red chili powder, coriander powder, and turmeric powder. Roast it slightly for about 30 seconds. Make sure the heat is low.
Now add 2 tbsps of water and mix the spices thoroughly and cook for 30 more seconds.
At this stage, add the chopped cabbage and salt. Mix thoroughly and make sure the spices and the cabbage are well combined.
Add one tbsp of water on top and cover and cook for 5 minutes over medium heat.
Now remove the lid and mix. You will notice some water in the curry, and that's fine. Cook for five to seven more minutes or until the moisture is all absorbed. While cooking, make sure to scrape the bottom of the pan.
Once the moisture is all absorbed or when the cabbage is soft and tender, add the cilantro and mix it once. And then turn off the heat.
VVK TIP - Do not cover the cabbage with a lid entirely once the cooking is complete. Let it cool for 10 minutes and then cover it with a lid or partially cover it. Due to the evaporation and condensation process, the cabbage will become soggy.
Video
Notes
Use oil instead of ghee to make this curry vegan and use gluten-free asafoetida or skip asafoetida to make it a gluten-free dish.
I like crunchy stirfry, and this timing works fine for us. But if you prefer soft and mushy cabbage, sprinkle two more tbsps of water and cover and cook for 7 to 8 minutes instead of 5 minutes.
You can reduce the amount of cabbage to 4 cups and add potatoes, grated carrots, and peas or any one of these veggies and make a similar sabzi/curry.
I like the flavor of coriander, so I always add more. You can reduce the amount to 1.5 tsps as well.
As always, adjust the salt and spices according to your preference.
I made this sabzi without onion or garlic. But you can add both or just onion. In that case, saute the onion first until it turns translucent and then add the cabbage and make the curry.