Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Asma Khan’s Bhuna Niramish: Shredded Cabbage with Peanuts

Asma Khan's quick Bengali shredded cabbage dish is fragrant with ginger, turmeric and cumin and features plenty of contrasting textures and flavours.

From the book

Asma Khan

Ebook deal this week



Available to download for just 99p for a limited time only, for UK customers.


Niramish is a classic Bengal vegetable dish that can be made with any kind of vegetable. The name means something ‘without meat or flesh’. This was a popular dish for home cooks as it could be made just before mealtimes and did not require much preparation. Niramish was made with vegetables at the height of their season, when there was a glut and the prices were low. This recipe works best with a vegetable that can be shredded and cooked quickly by stir-frying in a karai or wok. You can add shredded fennel or grated carrots to the cabbage if you want. The peanuts give an added crunch to the dish and the additional protein from the peanuts makes my older son happy – he is an amateur boxer and trains every day

Read more Read less


4 tbsp vegetable oil
125g raw peanuts
½ tsp mustard seeds
1 bay leaf
1 tbsp grated fresh ginger
2 green chillies, slit in half
About 800g cabbage, shredded
1 tsp salt
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
Generous pinch of sugar

Don't miss our spring eBook sale!


Heat the oil in a karai or wok over a medium– high heat. Have a plate and slotted spoon ready next to the cooker. Add the peanuts to the oil and stir-fry for a few seconds until they turn a couple of shades darker. Take care not to burn the peanuts: you cannot take your eyes off them. Using a slotted spoon, remove the peanuts to a plate, leaving as much of the oil in the pan as possible. Spread the peanuts across the plate to cool.

Add the mustard seeds to the oil in the pan and wait until you hear the ‘popping’ sound before adding the bay leaf and ginger. Stir-fry until you can smell the ginger aroma – the colour of the ginger should not change. Add the green chillies and cabbage and stir-fry for a couple of minutes, then add the salt, turmeric, cumin, coriander and sugar. Lower the heat so that the cabbage does not stick to the pan and stir-fry until the cabbage is cooked.

Sprinkle the peanuts over the cabbage.

Comments are closed.

Latest ebook deal


Inspired by the home cooking of Asma’s Ammu (mother), this collection of 100 recipes, from award-winning chef and food writer Asma Khan, celebrates the inextricable link between food, family, and love.

Available to download for just 99p for a limited time only, for UK customers.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Ammu: Indian Home-Cooking To Nourish Your Soul

Close menu