Serves 6 to 8
• 1 medium-sized head green cabbage
• 3 Tbs. vegetable oil
• 1 tsp. crushed dried red chilis
• ½ tsp. ground ginger
• ½ tsp. whole mustard seeds
• ½ tsp. ground cumin
• 2 bay leaves
• 1 tsp. ground coriander
• ½ tsp. ground turmeric
• 2 tsp. salt
• 1 cup water
• 2½ cups fresh peas
• 1 Tbs. butter
• 1½ tsp. Garam Masala
• 1 Tbs. lemon juice
• ½ tsp. sugar
• 1 to 2 Tbs. yogurt (optional)
1. Shred the cabbage coarsely. Heat the vegetable oil in a large skillet and stir in the crushed red chilis, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt. Heat the spices gently for about 2 minutes, stirring often.
2. Add the shredded cabbage and sauté it, stirring often, until it is all evenly coated with the spices and beginning to wilt, 10 to 15 minutes. Add the water and the peas, cover, and cook over medium heat for 20 minutes.
3. Remove the cover, stir in the butter, garam masala, lemon juice, and sugar, and simmer, uncovered, for another 10 to 15 minutes. There should be very little or no excess liquid at this point.
4. Stir in a little yogurt if desired and serve hot with rice and raita.
