Cabbage Matar Sabzi

🔥 Prep

• Finely shred the 300 g cabbage using a sharp knife or food processor.
• Measure out 80 g green peas (if using frozen, thaw and drain).
• Peel and grate 1 tsp ginger (about a small piece).
• Slice the 2 green chillies lengthwise or finely chop, adjusting to desired heat.
• Measure out 1 tsp mustard seeds, 1 tbsp oil, and 1 tsp salt into small bowls for easy access.

🔥 Cook

• 1. Heat 1 tbsp oil in a wide skillet or kadai over medium heat.
• 2. Add 1 tsp mustard seeds and let them sizzle for 10 seconds until they start to pop.
• 3. Add the sliced 2 green chillies and grated 1 tsp ginger; sauté for 30 seconds until fragrant.
• 4. Add the shredded 300 g cabbage and 1 tsp salt; toss to combine and cook over medium heat for 5–6 minutes, stirring occasionally, until the cabbage begins to wilt but still retains some crunch.
• 5. Stir in the 80 g green peas; continue to cook over medium-low heat for 3–4 minutes until the peas are heated through and the cabbage is tender-crisp.
• 6. Taste and adjust seasoning with extra salt if needed; remove from heat and transfer to a serving bowl.

🔥 Serve

• Serve hot as a side dish with roti, paratha, or steamed basmati rice.
• Garnish with a sprinkle of freshly chopped coriander leaves (optional) for added freshness.
• Pair with a bowl of dal or yogurt raita to balance the flavors.