Simple Cabbage Peas CurryVeg

1

Pour a small amount of cooking oil into a pan and add mustard seeds. Once they splutter, add the cumin seeds.

2

Stir in the chopped onions, fresh curry leaves, ginger-garlic paste, and a pinch of hing (asafoetida). Cook until the onions are soft.

3

Add the turmeric powder, red chili powder, coriander powder, salt, and a pinch of garam masala. Mix the spices thoroughly with the onion base.

4

Add the boiled green peas to the pan, followed by the shredded cabbage. Toss everything together so the spices coat the vegetables.

5

Add a very small splash of water to help the vegetables cook. Reduce the flame to low, cover the pan with a lid, and let it cook for a few minutes until the cabbage is tender yet retains a slight crunch.

6

Add the chopped fresh tomatoes and coriander leaves. Give it a quick mix, then cover the pan again and turn off the flame. The residual heat will soften the tomatoes just enough without turning them into a mushy sauce.

7

Your cabbage peas curry is ready to be served hot with pulka, roti, naan, or rice.