45 ml (3 tbsp) oil
2 bay leaves
3 - 5 g (3/4 tsp) whole cumin seeds
700 g (1 1/2 lb) cabbage, finely shredded
5 g (1 tsp) ground turmeric
2.5 g (2 tsp) chilli powder
7.5 g (1 1/2 tsp) ground cumin
5 g (1 tsp) ground coriander
2 tomatoes, chopped
3.5 g (3/4 tsp) salt
2.5 g (1/2 tsp) sugar
100 g (4 oz) peas
2 bay leaves
3 - 5 g (3/4 tsp) whole cumin seeds
700 g (1 1/2 lb) cabbage, finely shredded
5 g (1 tsp) ground turmeric
2.5 g (2 tsp) chilli powder
7.5 g (1 1/2 tsp) ground cumin
5 g (1 tsp) ground coriander
2 tomatoes, chopped
3.5 g (3/4 tsp) salt
2.5 g (1/2 tsp) sugar
100 g (4 oz) peas
method
1. Heat the oil over medium high heat and add the bay leaves and the cumin seeds. Let them sizzle for a few seconds.
2. Add the cabbage and stir for 2 - 3 minutes. Add the turmeric, chilli, cumin, coriander, tomatoes, salt and sugar and mix with the cabbage.
3. Lower heat, cover and cook for 15 minutes. Add the peas and cover again. Continue to cook for a further 15 minutes, stirring occasionally.
4. Remove the cover, turn heat up to medium high and, stirring continuously, cook until dry.
2. Add the cabbage and stir for 2 - 3 minutes. Add the turmeric, chilli, cumin, coriander, tomatoes, salt and sugar and mix with the cabbage.
3. Lower heat, cover and cook for 15 minutes. Add the peas and cover again. Continue to cook for a further 15 minutes, stirring occasionally.
4. Remove the cover, turn heat up to medium high and, stirring continuously, cook until dry.
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