Nepali Spiced Cabbage Tarkari Using Nepal Himalayan Spice Infused Olive Oil Blend

This Nepali Spiced Cabbage Tarkari is all about gentle warmth, soft texture, and layered spice, made even more inviting with Nepal Himalayan Spice Infused Olive Oil Blend woven through the vegetables from the very first sizzle.

Garden Infuzions

Nepali Spiced Cabbage Tarkari Using Nepal Himalayan Spice Infused Olive Oil Blend

Tender cabbage, warm spices, and a savory Nepali-style finish make this simple tarkari feel vibrant, cozy, and full of Garden Infuzions flavor.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Dinner, Side Dishes

Cuisine: Asian, Fusion Cuisine, Indian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Nepal Himalayan Spice Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 medium yellow onion thinly sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes
• 6 cups green cabbage thinly sliced
• 1 medium tomato diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons water plus more as needed
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped cilantro

Equipment

• 1 Large skillet 12-inch preferred
• 1 Wooden spoon For stirring
• 1 Chef’s knife For slicing vegetables
• 1 Cutting board Stable prep surface
• 1 set Measuring spoons For spices and oil
• 1 set Measuring cups For cabbage and liquids

Method

 

Instructions

1. Heat the Nepal Himalayan Spice Infused Olive Oil Blend and olive oil in a large skillet over medium heat.
2. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.
3. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
4. Add the cumin, coriander, turmeric, and red pepper flakes, then stir for 15 seconds to toast the spices lightly.
5. Add the cabbage, tomato, salt, and black pepper, then toss well so everything is coated.
6. Pour in the water, cover the skillet, and cook for 8 to 10 minutes, stirring once or twice, until the cabbage turns tender.
7. Uncover the skillet and cook for 2 to 3 more minutes if you want a little more color and a drier finish.
8. Stir in the lemon juice and cilantro, then taste and adjust the salt before serving warm.

Notes

This recipe leans on the featured blend for its flavor base, so keep the seasoning balanced and let the cabbage stay tender rather than mushy. If your cabbage is very dense, give it an extra splash of water and another minute or two covered. Avoid adding the lemon juice too early so the finish stays bright.

The blend name is intentionally used as the flavor anchor for this dish, and the recipe stays flexible enough for home cooks who want a simple vegetable side or a light meal over rice.

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Recipe Tips

Slice the cabbage evenly so it softens at the same pace, and keep the heat at medium so the spices bloom without scorching. If the pan looks dry, add a splash of water to help the cabbage cook down smoothly.

Serving Suggestions

Serve this tarkari with steamed rice, warm flatbread, lentils, or alongside roasted vegetables for a simple, satisfying meal. It also works nicely as a colorful side dish for a family table spread.

Storage

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. Rewarm gently in a skillet or microwave with a small splash of water if needed.

Variations

Add diced carrots, peas, or potatoes for a heartier pan of vegetables. For a brighter finish, stir in a little extra lemon juice just before serving, or top with fresh cilantro.

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