About this recipe:This Pakistani spicy vegetable side dish gets its enticing flavour from a blend of garam masala, turmeric and paprika.
1/2 teaspoon olive oil
1 1/2 onions, chopped
3 tablespoons minced garlic
2 whole black peppercorns
1 teaspoon ground ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground turmeric
1 teaspoon paprika
1/2 teaspoon dried crushed chillies
1 teaspoon salt
250ml (8 fl oz) water, divided
1/2 medium head cabbage, chopped
2 potatoes, peeled and chopped
2 tomatoes, sliced
225g (8 oz) frozen garden peas
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:25min › Ready in:55min
Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic and peppercorns. Sauté until onions are tender. Mix in ginger, garam masala, turmeric, paprika, dried crushed chillies and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
Stir 4 tablespoons of water into the saucepan. Mix in cabbage, potatoes, tomatoes and remaining water. Increase heat to medium high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking.