White cabbage with peas

Ingredients for 4 servings:

• ½ white cabbage, approx. 500 g
• 250 g waxy potatoes
• 2 m.-large tomato(s)
• Clarified butter or vegetable oil for frying
• 3 bay leaves
• 1 tsp ground turmeric
• ½ tsp cayenne pepper
• ½ tsp cumin, ground
• Salt
• ½ tsp sugar
• 150 g peas (frozen)
• e.g. coriander leaves
• e.g. yogurt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bandha Gobi – Indian

Remove the outer leaves and stem from the cabbage. Wash the cabbage and slice or shred into thin strips. Peel the potatoes and cut into approximately 1 cm cubes. Wash the tomatoes, remove the stems, and chop finely. Heat clarified butter or oil in a saucepan. Add the bay leaves and fry over medium heat for 1 minute. Add the cabbage and diced potatoes and fry for about 3 minutes, stirring constantly. Reduce the heat slightly. Gradually add the turmeric, cayenne pepper, cumin powder, coriander, tomatoes, plenty of salt, and sugar. Mix everything well. Cover and simmer over low heat for about 15 minutes. Add the peas and pour in a little water so that everything is just (!) covered. Cook, covered, for about 10 minutes, until the vegetables are tender, stirring occasionally. Serve with a bowl of yogurt garnished with a touch of cayenne pepper. This will reduce the spiciness. Basmati rice or flatbread goes well with it.