Heat oil in a saute pan. Sprinkle asafoetida and give it a quick stir. Throw in cumin seeds. As soon as they crackle, add the garlic, chillies and onion. Fry for 5-6 minutes on a medium flame until onion is translucent.
Mix in the shredded cabbage and all the spice powders + salt, except garam masala. Toss well to combine. Lower the flame, cover and steam cook for 6-7 minutes until the cabbage is cooked through but retaining its texture a bit.
Garnish with finely sliced spring onion greens for a pop of colour and added flavour.
A handful of fresh or frozen green peas can be added to the sabzi along with the shredded cabbage to make a cabbage peas curry.
Peel and dice a medium potato. Pan fry with the whole spices for 3-4 minutes before adding shredded cabbage. Cover and cook until potatoes + cabbage are cooked.
Capsicum or green bell pepper is another vegetable that pairs well with cabbage. If you have a little of each in your refrigerator, chop both lengthwise (shredded) and add to pan together once the spices +onions are fried.