Cabbage with peas (Bund gobi aur matar) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

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Notes about this recipe

  • jdub1371 on August 10, 2017

    Fast, easy, and very pleasant cabbage side. I had a 10 oz bag of fine-shred cabbage (for coleslaw) so I halved the recipe, which calls for 20 oz (1.25 lbs) of cabbage. I let it cook a bit longer as I prefer cooked cabbage tender and a little browned. Used half a serrano chili and took it easy with the cayenne pepper and it wasn't spicy-hot at all - in fact, I think I'd like a little more green chili in there. I also really like the combination of cabbage and peas.

  • rionafaith on October 05, 2016

    p. 105 -- Quick and easy with good flavor. The cabbage remained slightly firm which I liked. I used half a serrano pepper, as I had it left over in my fridge and Jaffrey doesn't really specify type other than "green chili". It ended up being a good spice level for me, maybe even verging on slightly too hot. I think using the full chili would be too much and possibly compete with the main dish.

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