Cherry & Dennis Helper Habitat
Indian Cabbage and Pea Dry Curry (Patta Gobhi Matar)
印度椰菜青豆乾咖喱
Recipe overview
Cabbage and green peas cook with onion, tomato and cumin into a lightly spiced dry home-style curry.
01
Ingredients
Main ingredients
- about 500 g Cabbage
- about 150 g, fresh or frozen Green peas
- 1 Onion
- 1 Tomato
- about 1 tsp, minced Ginger
- a small handful Coriander leaves
- about 2 tbsp Water
Stir-fry seasoning
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
- ¼ tsp Red chili powder
- about ½ tsp Salt
Oil for cooking
- 2 tbsp Neutral cooking oil
02
Tools
- Knife and cutting board
- Colander
- Wide lidded frying pan
- Spatula
- Small bowls
03
Steps
Step 1
Remove outer leaves
Peel away damaged outer cabbage leaves.
Step 2
Wash cabbage
Wash cabbage under clean water.
Step 3
Shred cabbage
Halve cabbage, remove hard core and slice into fine shreds.
Step 4
Prepare peas
Shell fresh peas; thaw frozen peas as directed on the package.
Step 5
Chop onion
Dice the onion finely.
Step 6
Chop ginger and tomato
Mince ginger and dice tomato.
Step 7
Toast cumin
Heat oil in a wide pan over medium heat and toast cumin seeds about 30 seconds until fragrant; do not burn.
Step 8
Sauté onion
Add onion and cook about 3 to 4 minutes until softened.
Step 9
Cook tomato and spices
Add ginger, tomato, turmeric, chili powder and salt; cook until tomato releases juices.
Step 10
Add cabbage
Add shredded cabbage and toss with the spiced base.
Step 11
Add peas and cover
Add peas and about 2 tbsp water. Cover and cook over medium-low heat about 8 to 10 minutes, stirring occasionally, until peas and cabbage are fully cooked.
Step 12
Dry and serve
Uncover and cook off excess water. Chop coriander leaves, sprinkle over and serve hot.
Common mistakes
- Too much water makes this a wet curry; burnt cumin tastes bitter.
Tips
Frozen peas can be cooked according to package directions. Reduce chili powder to suit the household.
