¾ to 1teaspoonGinger-Garlic Pasteor ½ inch ginger and 2 to 3 cloves of garlic - crushed to a paste in a mortar-pestle
1.5 to 2tablespoonoil
salt as required
few coriander leaves for garnishing
Rinse the cabbage first. Then shred the cabbage with a knife or in a food processor. You can also chop the cabbage.
Rinse the peas and keep aside. Finely chop the onions and tomatoes.
making cabbage matar
Heat oil in a frying pan or kadai without handles (wok). Splutter cumin first.
Then add ginger-garlic paste. Stir and saute till their raw aroma goes away.
Add chopped onions and saute till they become translucent.
Add tomatoes. Stir and then add turmeric powder, red chilli powder and coriander powder.
Stir and saute till you see oil releasing from sides of the mixture.
Add the shredded or chopped cabbage/patta gobhi. Add green peas/matar.
Stir very well and season with salt.
Stir again and cover the pan with a rimmed lid filled with water. When using this method of cooking, you don't need to add water to the veggies. Steam is formed in the pan and the veggies cook in the steam.
A couple of times, remove the lid carefully and stir.
Cover and continue to cook till the peas are softened. If the water dries up in the rimmed lid, then add some more water.
Once the peas are cooked, if there is any moisture in the pan, then simmer the veggies on a low flame till all the moisture is a bit dried up. I usually keep some moisture in the veggies. Lastly add garam masala powder and chopped coriander leaves. Mix well.
Serve cabbage matar with chapatis or phulkas. It also tastes good with bread.