Prep 10 mins
Cook 50 mins
This is an authentic Indian cabbage and pea curry. The recipe is designed to replicate the cabbage and peas dish at our local Indian restaurant. Hope you enjoy it! It's very spicy (i.e, it might make you cry), so you may want to tone it down a little.
- 44.37 ml vegetable oil
- 4.92 ml crushed dried red chili
- 2.46 ml ground ginger
- 2.46 ml whole mustard seeds
- 2.46 ml ground cumin
- 2 bay leaves
- 4.92 ml ground coriander
- 2.46 ml turmeric
- 9.85 ml salt
- 1 head cabbage
- 591.47 ml peas
- 236.59 ml water
- 14.79 ml soy margarine or 14.79 ml ghee (for authenticity)
- 7.39 ml garam masala (warm Indian spices)
- 14.79 ml lemon juice
- 2.46 ml sugar
- Shred the cabbage coarsely.
- Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
- Heat the spices gently for about 2 minutes, stirring often.
- Add the shredded cabbage and saute it, until it is 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.
- Remove the cover, stir in the margarine, 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.
- Serve hot with basmati rice.
This is how I make cabbage at home too! Sometimes, I toss in 2 medium chopped tomatoes for additional flavour and taste. We enjoy these with rotis!
Very good recipe. I had originally made this dish according to a book called "New Indian Home Cooking." The book is quite well reviewed but the Cabbage and Peas did not taste very good. In contrast, this recipe was quite delicious. I followed the recipe as written, except that I added brimming teaspoons and tablespoons when the recipe called for spices. Very impressed!
Gobi Mattar is one of my favorite dishes, but I think this recipe had a lot of unnecessary ingredients that takes away from the flavors rather than enhance it. 1) Adding in all the spices at once is a no no with Indian food... Adding in all the spices at once will not accomplish the same dish than if you take your time to let them release their flavors. First step is to add the oil, then cumin seeds for a few followed by the spices except always leave out the turmeric (can't be under cooked or over cooked) until later and then the cabbage, etc. 2) I wouldn't add the sugar, this dish is not supposed to be sweet. Instead I used garlic and ginger paste. 3) Also, if have asafoetida (hing) I would add about 1/4 tsp. That is all, carry on!