Cabbage Korma / Kurma

It does seem like I am obsessed with cabbage, given how the recent trend of recipes has involved a lot of cabbage. Every time I buy a head of cabbage, I have a feeling that parts of it always seem to sit around in the fridge for 10 days or more... and that's when I panic. In any given week, how many times can you make cabbage stir fry/curry and kootu? And they are so deceptive in size. Even a medium sized cabbage turns into several cups of chopped cabbage when unfurled, and they last forever in the fridge!

I am guessing I am not the only one who faces this conundrum with cabbage. So, I have been trying to add cabbage in dishes that normally don't have cabbage in them. Like kurma or korma. It is a spicy gravy made from fragrant spices. They are perfect sides for rotis, parathas and even dosas.

So, this is my version of korma with cabbage.

Ingredients: 

1. 3 cups finely chopped cabbage
2. 1 onion, chopped
3. 2 tomatoes, chopped
4. 2 cloves of garlic
5. 1 inch block of ginger
6. 3 teaspoons fennel seeds
7. 5 pods of green cardamom
8. 4 cloves
9. 2 teaspoons poppy seeds (the white ones) / kasa kasa
10. 2 tablespoons shredded/grated coconut
11. 2 dry red chillies
12. 1.5 teaspoons salt or as needed
13. 2 + 2 tablespoons olive oil / vegetable oil
14. 1/2 teaspoon turmeric powder
15. 1/4 cup chopped coriander leaves/ cilantro
16. 10 almonds (or cashews)
17. 1/2 teaspoon brown/black mustard seeds

Preparation: 

1. Soak the almonds in hot water for 20 minutes. Remove the skin and grind to a smooth paste with just enough water.
2. Heat 2 tablespoons oil in a pan. When hot, splutter mustard seeds and add the cabbage. Cook the cabbage on low-medium heat until almost done (about 15 minutes). Set aside.
3. Grind together - tomatoes, ginger, garlic, fennel seeds, 3 pods of cardamom, 2 cloves, poppy seeds, red chillies, and coconut with just enough water to make a smooth paste.
4. Heat 2 tablespoons oil in a medium-large saucepan. When hot, add the remaining cardamom (2) and 2 cloves and fry for a minute until aromatic. 
5. Add onion and fry on medium heat until translucent. 
6. Add the ground mixture from step 3 (the spice/masala mixture) and turmeric powder and fry on medium heat for 10 minutes or so until the raw smell of the spices dissipate and the mixture thickens a little. 
7. Add some water (about 1/2 cup) and add the almost done cabbage and salt and stir well. Close the lid and simmer on low heat for 10-15 minutes, stirring every now and then, and adding more water if required.
8. Finally, when the cabbage is fully cooked, add the almond paste to thicken the gravy. Stir well and cook for 5 minutes.
9. Remove from heat and garnish with coriander leaves/cilantro

Serve alongside rice or roti!