Mamta's Kitchen

Cavolo Nero Bhaji/Sabji

Cavolo Nero Bhaji

Mamta Gupta

Cavolo nero , also known as black kale, Tuscan kale, Lacinato and Nero de Toscana. It tastes a little like stir-fried mustard leaves. Serve it as part of any Indian meal or with Plain Paratha or use it as a filling for toasted sandwiches. Sprinkle a little cheese on top of the Cavolo Nero, before covering with the second slice of bread. Then cook in a sandwich toaster. Cavolo nero is also known as black kale, black cabbage, Tuscan kale.

Serves 4 as a side dish.

Edited June 2022


  • 200 gm. Cavolo Nero

  • 2 shallots or a medium onion (100-150 gm.)

  • 2-3 cm piece of ginger, peeled and finely chopped or grated

  • 2-3 cloves of garlic, peeled and finely chopped (optional)

  • 2 tbsp. cooking oil, I ise mustard or rape seed oil

  • 1 tsp. black mustard seeds

  • 1/2 tsp. turmeric powder

  • 1/4 tsp. chilli powder/chilli flakes, adjust to taste

  • 1 tsp. salt, adjust to taste

  • Juice of 1/4 lemon, to taste

  • Optional

  • 1 tsp. mango or other oily pickle, crushed


  1. Wash the leaves.

  2. Food lengthways and remove central vein from each leaf. Keep aside.

  3. Shred The leaves finely.

  4. Put all stalks together and chop finely. Keep aside.

  5. Slice shallots/onions thinly.

  6. Chop/grate ginger and garlic finely.

  7. Heat oil in a wok or karahi.

  8. Add mustard seeds, wait until seeds splutter.

  9. Add shallots/onion, ginger and garlic and stir fry until onions are just getting soft.

  10. Add the chopped Cavolo Nero stalks, leaves, salt chilli powder and turmeric.

  11. Stir fry on high heat for 1-2 minutes to mix the spices and release their flavour.

  12. Turn heat low and cook covered, stirring from time to time. If you cook on correct temperature, no additional water is required. However, you may sprinkle some if it begins to burn before it is ready.

  13. When Cavolo Nero is cooked, add garam masala and juice of 1/2 a lemon.

  14. Taste and adjust seasoning.

  15. Turn heat up and stir fry until all water absorbed and vegetable looks shiny and fried.

  16. Serve hot with Chapatties and Dal of choice or with

  17. Plain Paratha.

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