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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Remove the outer 3-4 leaves of the cabbage.
Wash the cabbage thoroughly with clean water and chop it finely.
Peel the potatoes, cut them into small cubes, and keep them in water to prevent discoloration.
If using frozen green peas, soak them in warm water for a while to thaw.
Heat oil in a pan.
Add mustard seeds and asafoetida. Let them splutter.
Add the green chilies (slit or chopped). Be careful, as the chilies may splutter.
Add turmeric powder, chopped cabbage, potatoes, and green peas.
Add salt and mix everything well.
Cover the pan with a lid and cook until the vegetables are tender, stirring occasionally.
Add sugar and cook for a few more minutes.
Finally, add chopped fresh coriander, mix well, and serve hot.
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For a milder flavor, remove the seeds from the green chilies before adding them.
Can I use dried peas instead of fresh or frozen?
Yes, but you will need to soak and cook them separately before adding to the dish.
How can I make this dish spicier?
Add more green chilies or a pinch of red chili powder.
Can I skip the sugar?
Yes, the sugar is optional and can be adjusted to taste.
What can I use instead of asafoetida?
You can use a pinch of garlic powder as a substitute.
How do I prevent the potatoes from discoloring?
Keep the peeled and chopped potatoes in water until ready to use.
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