Sep 15, 2013
Bund Gobi and Matar (Cabbage and Peas)
I previously posted a recipe, way back when, for Bund Gobi, a.k.a. Indian-style cabbage. There is something very satisfying about Indian cabbage. I’m not sure if it’s the combination of spices with the sweet cabbage (yes, cabbage takes on a natural sweetness when cooked!) or what it is, but I absolutely cannot get enough of this dish when I prepare it. This time I added peas (matar) and it was even more exquisite with the additional pops of sweetness.
As a cruciferous vegetable, cabbage has many health-promoting benefits. There is also a fair amount of turmeric in this recipe which has amazing anti-inflammatory properties. I love eating foods that heal…
- 1 medium-sized head of green cabbage
- 4 fresh curry leaves
- 1 TBS panchphoran spice mix OR substitute with 1 tsp mustard seeds, 1 tsp cumin seeds and 1 tsp fennel seeds
- 2 tsp ground (or fresh) turmeric
- pinch of asafetida (optional but it adds an amazing depth of flavor)
- 1 tsp date sugar
- 3 cups frozen, thawed sweet peas
(NOTE: you can find all Indian spices above on Amazon)
- Thinly slice the cabbage and rinse it under cool water.
- Heat up a pot over a medium heat setting.
- Add the cabbage. It will sizzle and sputter so be careful.
- Add the spices and stir well to incorporate.
- Turn the heat down to low, cover and simmer, until the cabbage is tender. Stir occasionally and add small amounts of water every so often, if needed to prevent sticking.
- When the cabbage is done, add the peas and stir well to combine. Heat until the peas are warm and serve immediately.
Serves 6 as a side dish. Enjoy!