Patta Gobhi: Crunchy cabbage with sweet peas

Step 1: The Pop (Whole Spices)

This step gives the dish its nutty, tempered aroma.

1. Heat 2 tablespoons of oil in a wide pan on medium heat.
2. Add 1 teaspoon of Mustard seeds and the Hing.
3. What to look for: Wait for the seeds to crackle loudly, then add the curry leaves, ginger, and green chillies.

Step 2: The Base (Fresh Ingredients)

This step cooks the cabbage while keeping its vibrant color and crunch.

1. Add the shredded cabbage and the green peas to the pan.
2. Important Tip: Do not add any water. Cabbage releases its own moisture. Cook it uncovered on medium-high heat for 5 minutes, stirring frequently to prevent sticking.
3. What to look for: The cabbage should shrink in size and start to turn slightly soft but still retain a bit of a “bite.”

Step 3: The Dust (Powder Spices)

This step seals in the heat and the earthy tones.

1. Turn the heat to low.
2. Add Turmeric, Coriander powder, Red chilli powder, and Salt.
3. Mix gently to ensure the yellow turmeric and red chilli coat the thin strands of cabbage evenly.
4. Cook for another 4 to 5 minutes on low heat, stirring occasionally.
5. Final Touch: If you like it tangy, you can squeeze a little lemon juice on top before serving. Turn off the stove.