4 cups cabbage cubes 1 cup sliced onions 12 mm (1\”) piece of ginger (adrak) 4 whole dry kashmiri red chillies , broken into pieces 2 cloves (laung / lavang) 1 cardamom (elaichi) 2 tsp oil 1/4 tsp turmeric powder (haldi) 1/2 cup boiled green peas salt to taste


1. Combine the onions, ginger, red chillies, cloves, cardamom and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes or till the water evaporates, while stirring occasionally.
2. Allow the mixture to cool completely and blend in a mixer to a smooth paste, using 1 tbsp of water. Keep aside.
3. Heat the oil in a deep non-stick kadhai and add the prepared paste and turmeric powder and sauté on a medium flame for 1 minute.
4. Add the cabbage, green peas and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
5. Serve hot.

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