Go Back
+ servings
Cabbage Saute with Mustard and Asafoetida (Sambharo) by Indiaphile.info
Print Recipe
5 from 2 votes

Cabbage Saute with Mustard and Asafoetida (Sambharo)

A cabbage saute that features the unusual flavor of asafoetida
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: asafoetida, cabbage
Servings: 4
Calories: 73kcal
Author: Puja Thomas-Patel


  • ½ cabbage cut into 1/4 inch slices
  • 1 carrot cut into thin sticks
  • 1 serrano or jalapeno chili seeds and veins removed if you don’t like it spicy
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp asafoetida
  • 15 to 20 curry leaves optional, substitute for cilantro if you can’t find curry leaves
  • ¼ tsp turmeric
  • 2 tsp salt
  • 2 tbsp lemon juice freshly squeezed


  • Heat oil in a wide saute pan.
  • When the oil begins to shimmer, add mustard seeds, asafoetida, green chili, and curry leaves (don’t add now if using cilantro, add at the end).
  • Toss in the cabbage, carrot, turmeric, and salt. Mix well.
  • Cover and cook for 8 to 10 minutes until the cabbage has softened but still has a crunch.
  • Cook uncovered until the liquid cooks out.
  • Turn off heat and add in the lemon juice (and cilantro). Mix well.
  • Serve hot or cold.


This recipe is adapted from Cooking with My Indian Mother-in-Law: Mastering the Art of Authentic Home Cooking


Calories: 73kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1194mg | Potassium: 266mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2840IU | Vitamin C: 125mg | Calcium: 71mg | Iron: 1mg