How to cook cabbage and green peas sabji

Cook Cabbage and Green Peas Sabji

22
STEPS
INGREDIENTS

Chop the cabbage, onion, tomato and serrano pepper as shown. Keep aside with a cup of frozen peas.

Chop the cabbage, onion, tomato and serrano pepper as shown. Keep aside with a cup of frozen peas.

In a non-stick pot over medium heat, add oil. In about 2-3 min. add asafoetida, black mustard seeds, serrano chili pepper and the Japanese chili pods. Allow for the mustard seeds to pop.

In a non-stick pot over medium heat, add oil. In about 2-3 min. add asafoetida, black mustard seeds, serrano chili pepper and the Japanese chili pods. Allow for the mustard seeds to pop.

As the mustard seeds begin to pop, add the chopped onion, turmeric powder and tomato. Mix well and allow for the onion to become translucent. Then add ginger paste and mix again.

As the mustard seeds begin to pop, add the chopped onion, turmeric powder and tomato. Mix well and allow for the onion to become translucent. Then add ginger paste and mix again.

In about 2-3 mins. add cabbage and peas. Keep mixing constantly.

In about 2-3 mins. add cabbage and peas. Keep mixing constantly.

As the cabbage starts to water and shrink, add cayenne pepper, ground cumin as well as ground coriander. Keep mixing to prevent the cabbage from blackening.

As the cabbage starts to water and shrink, add cayenne pepper, ground cumin as well as ground coriander. Keep mixing to prevent the cabbage from blackening.

Once thoroughly cooked, add salt to taste and serve with mango pickle and wheat tortillas.

  • 1.0 Large Cabbage
  • 1.0 Small Yellow Onion
  • 1.0 Small Red Tomato
  • 1.0 Serrano Chili Pepper
  • 1.0c Green Peas
  • 4.0Tbsp Vegetable Oil
  • 1/4tsp Asafoetida (Optional)
  • 4.0 Japanese Chili Pods
  • 1.0tsp Black Mustard Seeds
  • 1.0tsp Ginger Paste
  • 1/2tsp Turmeric Powder
  • 1.0tsp Cayenne Pepper
  • 1/2tsp Ground Cumin
  • 1/2tsp Ground Coriander
  • 1/2tsp Salt
Austin, TX
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