Indian Style Cabbage and Green Peas Recipe

[Guest guest]

My family enjoy this recipe very much. It has a lovely golden color

and unusual flavors when cooking is completed. It is Indian and is

good as a side dish or main dish with rice. (Brown basmati, basmati

or ordinary brown rice are all tasty with this.)

 

 

 

Bund Gobi Aur Matar

 

Cabbage with green peas

 

1 small head green cabbage

 

1 1/4 cup frozen peas

 

1/4 cup vegetable oil (I use extra virgin olive oil, Turkish, which

is not so 'fruity' tasting as some Greek or Italian EVOO)

 

2 teaspoons whole cumin seeds

 

2 bay leaves (I use curry leaves--find at an Indian grocery)

 

1/4 teaspoon ground turmeric

 

1/4 teaspoon cayenne pepper

 

1 fresh hot green chili, finely chopped

 

3/4 teaspoon salt

 

3/4 teaspoon sugar

 

1/4 teaspoon garam masala (or curry powder-McCormick is good)

 

1. Core the cabbage and slice into fine long shreds.

 

2. Put the peas in a strainer and hold them under running water until

they separate.

 

3. Preheat the oil over medium-high heat in a large heavy skillet.

When hot add the cumin seeds and bay leaves, cooking for just a few

seconds. Quickly add the cabbage and peas, stirring to mix well. Add

the turmeric and cayenne, mixing well. Cover and reduce heat to a

simmer and cook for 5 minutes, or until vegetables are crisp-tender.

 

4. Add the green chili, salt and sugar, stir to mix; cover and cook

an additional 2 minutes. Remove from heat, add the garam masala, stir

gently to mix and serve. (I like to add the spice powder while the

dish is still cooking but close to done. It removes the 'raw' taste

of the spices. If making your own curry powder, toast the spices

before grinding and that removes the 'raw' taste.)

 

Serves 4 to 6.