QUICK CABBAGE & PEAS

Food can be simple and nutritious. I personally prefer to highlight and focus on the flavours of the natural ingredients. Each recipe is a unique combination of ingredients. For example there is no garlic in this recipe because it focusses on the earthy flavour imparted by the ginger. 

I love to have this with an even simpler masoor dal and rice. 

INGREDIENTS

• Cabbage cut in to thin strips
• 1/2 cup peas
• 2 pcs bay leaf
• 1/2 tsp whole jeera
• 2"pc ginger grated
• 2 green cardamom
• 1 inch cinnamon pounded
• 1tbsp oil
• Green Chillies (optional)
• Salt turmeric n red chilli according to taste

METHOD

• Add oil to a kadhai or pan 
• Add the bay leaves first to impart flavour to the oil 
• Add in the jeera and the grated ginger. Remember to step back as the water in the ginger will cause the oil to splutter 
• Add 4 to 5 tbsp of water to create a pasty consistency and allow the ginger to cook 
• Slit green chillies can be added at this point
• Add the cabbage, mix and cook for a minute 
• Add salt, turmeric powder and red chilli powder and mix 
• Add the peas, cover and cook till done
• Pound the cinnamon and green cardamom in a mortar pestle 
• Once the cabbage and peas are cooked add the pounded cinnamon and cardamom and cook for a few minutes to infuse flavour 
• Serve hot

TIPS

• Red chilli powder can be replaced with Kashmiri red chilli powder if you want the colour without the spice

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