Cabbage Curry

Ingredients

• 2 tbsp avocado oil or veg oil
• 1 tsp cumin seeds
• 1-2 green chllies slit
• 1/2 tsp mustard seeds
• 1 small or half of a large green cabbage washed and thinly sliced
• 1 small onion sliced
• 1 tsp each ginger and garlic paste
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 -1 tsp salt (adjust as per your taste)
• 1/2 cup frozen green peas
• 2-3 tbsp of water or as needed
• 1 small potato peeled and diced small (optional)
• 1 tbsp lemon juice
• Freshly chopped cilantro for garnish

Method

1. Heat the oil in a large pan over med heat. Once the oil is hot, add in mustard seeds, cumin seeds and green chilies and saute for 30-40 seconds.
2. Add sliced onions and saute until slightly soft. Now add turmeric, salt and ginger garlic paste. Mix for a couple of minutes until raw garlic smell disappears.
3. Add in potatoes if using and about 1-2 tbsp of water. Cover the pan with the lid and let potatoes cook, about 10 minutes.
4. Remove the lid and add in cabbage, peas, coriander powder, and chilli powder. Mix very well. Add 1-2 tbsp of water if spices sticking to the bottom of the pan.
5. Cover again with the lid and let curry cook until desired consistency of cabbage is achieved. I cooked mine for at least 20-25 minutes on med low heat. Check often for doneness and add water as needed.
6. Once cabbage is done to your likeness and potatoes are cooked fully, drizzle lemon juice and add in cilantro. Mix well and turn off heat.  Enjoy with roti, naan or rice or own its own with yogurt.