From above, thick cabbage wedges with deeply caramelized edges rest over a swoosh of bright emerald beet-green coconut saag, topped with ruby beet wedges and golden crispy chickpeas. Tamarind glaze glistens in small droplets, black mustard seeds and chili threads dot the plate, and fresh cilantro adds feathery contrast on a matte white platter.

Charred Cabbage Steaks with Beet-Coconut Saag and Crispy Tamarind Chickpeas

Name: Charred Cabbage Steaks with Beet-Coconut Saag and Crispy Tamarind Chickpeas
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: green cabbage, 1 large head cut into 4 thick wedges with core intact; cooked chickpeas, 2 cups well dried; beets, 4 medium peeled and cut into wedges; beet greens or spinach, 6 cups roughly chopped; full-fat coconut milk, 1 cup; yellow onion, 1 medium thinly sliced; garlic, 5 cloves 3 minced and 2 thinly sliced; fresh ginger, 2 tablespoons finely grated; tamarind concentrate, 2 tablespoons; maple syrup, 1 tablespoon; cilantro, 1 cup packed tender stems included; fresh mint, 1/2 cup packed; green chili, 1 roughly chopped; lemon, 1 zested and juiced; black mustard seeds, 2 teaspoons; cumin seeds, 1 teaspoon; ground coriander, 2 teaspoons; ground turmeric, 1 teaspoon; Kashmiri chili powder, 1 teaspoon; garam masala, 1 teaspoon; olive oil or neutral oil, 5 tablespoons divided; salt, 2 teaspoons plus more to taste; black pepper, 1/2 teaspoon

Category Main Course

Prep 25 minutes

Cook 35 minutes

Style Indian

Technique Roasting

Diet Friendly Vegan

Daily Recipe: March 26, 2026

This dish leans into early-spring produce with charred cabbage, earthy beets, and a vivid green herb-coconut sauce for a modern Indian-inspired plate that feels fresh rather than predictable. Crispy masala chickpeas bring protein and crunch, while tamarind, mustard seeds, ginger, and coriander layer in bright, savory depth. It’s striking on the plate: jewel tones, smoky edges, and a silky sauce that makes the vegetables glow.

Ingredients (for 4)

Green cabbage - 1 large head - cut into 4 thick wedges with core intact
Cooked chickpeas - 2 cups - well dried
Beets - 4 medium - peeled and cut into wedges
Beet greens or spinach - 6 cups - roughly chopped
Full-fat coconut milk - 1 cup
Yellow onion - 1 medium - thinly sliced
Garlic - 5 cloves - 3 minced and 2 thinly sliced
Fresh ginger - 2 tablespoons - finely grated
Tamarind concentrate - 2 tablespoons
Maple syrup - 1 tablespoon
Cilantro - 1 cup packed - tender stems included
Fresh mint - 1/2 cup packed
Green chili - 1 - roughly chopped
Lemon - 1 - zested and juiced
Black mustard seeds - 2 teaspoons
Cumin seeds - 1 teaspoon
Ground coriander - 2 teaspoons
Ground turmeric - 1 teaspoon
Kashmiri chili powder - 1 teaspoon
Garam masala - 1 teaspoon
Olive oil or neutral oil - 5 tablespoons - divided
Salt - 2 teaspoons - plus more to taste
Black pepper - 1/2 teaspoon

Preparation

Step 1 - 🔥🍽️

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or lightly oil it.
Step 2 - 🫜🧂🥄

Toss the beet wedges with 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, and 1/4 teaspoon turmeric. Place them on one side of the baking sheet.
Step 3 - 🧆🌶️🍲

Toss the dried chickpeas with 1 tablespoon oil, Kashmiri chili powder, the remaining 1/2 teaspoon ground coriander, 1/2 teaspoon garam masala, a pinch of salt, and black pepper. Spread them on the other side of the baking sheet.
Step 4 - 🥬🖌️🧂

Brush the cabbage wedges with 1 tablespoon oil and season with 1/2 teaspoon salt. Place on a second baking sheet or fit onto the same one if there is space.
Step 5 - 🔥🥬🧆

Roast the beets, chickpeas, and cabbage for 25 to 30 minutes. Flip the chickpeas and carefully turn the cabbage once, until the beets are tender, the chickpeas are crisp, and the cabbage is charred on the edges.
Step 6 - 🥣🍋✨

Whisk together tamarind concentrate, maple syrup, lemon juice, and 2 tablespoons warm water in a small bowl. Set aside.
Step 7 - 🫒🍳🌱

Heat 1 tablespoon oil in a wide skillet over medium heat. Add black mustard seeds and cumin seeds and cook until they begin to pop, about 30 seconds.
Step 8 - 🧅🧄🌶️

Add the sliced onion and cook for 5 to 7 minutes until soft and lightly golden. Stir in the minced garlic, grated ginger, and green chili, then cook for 1 minute.
Step 9 - 🥬🥥🍃

Add the beet greens or spinach, the remaining turmeric, and a pinch of salt. Cook until wilted, then pour in the coconut milk and simmer gently for 3 minutes.
Step 10 - 🌿🍋⚡

Transfer the green mixture to a blender with the cilantro, mint, and lemon zest. Blend until mostly smooth and spoonable, then adjust salt or lemon juice to taste.
Step 11 - 🧄🫒✨

Heat the remaining 1 tablespoon oil in a small pan over medium-low heat. Add the sliced garlic and cook until lightly golden, then remove from the heat.
Step 12 - 🥬🍯🔥

Brush the roasted cabbage wedges with some tamarind glaze and return them to the oven for 3 minutes so the glaze becomes sticky and glossy.
Step 13 - 🍽️🥬🫜

Spread the herb-coconut saag onto plates or a serving platter. Arrange the glazed cabbage on top, then add the roasted beets and crispy chickpeas.
Step 14 - ✨🥄🍴

Spoon over more tamarind glaze, drizzle with the garlic oil and toasted garlic slices, and serve warm.

Additional

For a gluten-free version, the recipe already fits as written if all packaged ingredients are certified gluten-free. If beet greens are unavailable, use spinach, mustard greens, or a mix of tender spring greens. To make it even more dinner-party worthy, finish with pomegranate seeds or quick-pickled shallots for extra sparkle and contrast. Kids can help rinse chickpeas, tear herbs, and paint the cabbage with glaze before roasting.