Spiced cabbage & green peas

Serve as a tasty accompaniment to an array of Indian dishes, or as a main course for a vegetarian

Indian name: Bund Gobi Aur Mattar Subzi

What you need:

• 3 tbsp vegetable oil
• ½ tsp cumin seeds
• ¼ tsp asafoetida, in supermarkets spice sections (optional)
• 3 mild green chillies, sliced
• 4cm piece of fresh ginger, grated
• ½ tsp ground turmeric
• 400g white cabbage, shredded
• juice of half a lemon
• ½ tbsp ground coriander
• 1 tbsp fresh coriander, chopped
• 100g petit pois, thawed if frozen

What you do:

1. Heat the oil in a large non-stick frying pan over a medium heat. Add the cumin seeds and asafoetida, if using. When the cumin seeds start to sizzle, add the chillies, ginger, turmeric, cabbage and some salt. Toss well, cover and cook for 4-5 mins.
2. Stir in the lemon juice, ground coriander, half the fresh coriander and the petit pois and stir well. Cook, covered, for a further 2-4 minutes.
3. Transfer to a dish and garnish with the remaining coriander. Serve as an accompaniment.

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