Ingredients
Equipment
Method
- Heat oil in a pan. Add cumin and mustard seeds and sauté for about 30 seconds until they become fragrant.
- Add the onions and sauté over medium heat until softened.
- Meanwhile, grind the garlic and ginger into a paste using a mortar and pestle (or grate or finely chop them). Add the paste to the onions and sauté briefly.
- Add the spices and let them cook briefly over medium heat. Then add the tomatoes and sauté for a moment.
- Add the potatoes and the sliced white cabbage, mix everything well, and sauté until lightly browned. Season with salt and add approx. 100 ml of water.
- Simmer over medium-low heat with the lid closed for about 30 minutes, until the cabbage is cooked through. Add the peas shortly before the cooking time is finished.
- Taste and adjust the seasoning if needed. Sprinkle with fresh cilantro.
- Serve with basmati rice or flatbread/roti.
Nutrition
Notes
Cooking time may vary depending on how thinly you sliced the cabbage. If you prefer the cabbage very soft, let it cook longer.
When adding water, use it sparingly, as the cabbage releases liquid on its own. If needed, you can add more water, but let it simmer again afterward.
When adding water, use it sparingly, as the cabbage releases liquid on its own. If needed, you can add more water, but let it simmer again afterward.
