Cabbage is one of those vegetables I buy without knowing what I'm going to do with it and then look for a solution. Fortunately this vitamin C-rich vegetable is widely used around the world, so there's no shortage of ideas. And if you like Indian spicing and green peas as much as I do, then this bandhgobhi hari matar tarkari that I've adapted from Yamuna Devi's Lord Krishna's Cuisine is the cabbage idea for you.
A specialty of the Amritsar region, this fragrant and spicy cabbage and pea dish is made with a very aromatic spice blend unlike any other I've come across, and is typically cooked in clay pots over open fires. But since most of us don't have that luxury (!) this recipe has been adapted for modern stovetops and ovens. Serve over white rice, on its own, or with a dollop of yogurt on top as an accompaniment to any Indian meal. If you're planning on eating this dish over more than one day, you might want to reduce the spices slightly as the heat in the vegetables increases over time.
|Spicy Indian Cabbage and Green Peas|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on October 31, 2007
Spicy and delicious cabbage and green peas baked in a fragrant tomato sauce
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