Stir-fried cabbage with red [bell] peppers & peas (Gobi-matar-mithee lal mirch) from India Cookbook (page 760) by Pushpesh Pant

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Rella on April 20, 2018

    I found this recipe and have made it two times. I will make it again. I used more peas than called for. Instead of a fresh red pepper, I used jarred roasted red peppers (Mezzeta brand) cut into pieces. I used for oil organic coconut oil, which didn't make an overwhelming or noticeable coconut taste. I used one arbol chili for the recipe when I halved it.

  • Delys77 on April 15, 2013

    Pg. 760 I was a little dubious about this recipe because cabbage isn't always our favourite vegetable, that said we were making quite a few saucy dishes so I wanted something on the drier side. The dish comes together very quickly, and yields a lovely stir fry with a brilliant yellow undertone. Flavours are good and very well balanced and the slightly browned cabbage was a revelation. Really good accompaniment to a meal with many sauced curries. Total amount of cabbage I used was about 2.5 lbs and I upped the peas by about 50%.

  • Rella on January 01, 2013

    I could not find this recipe in this book.

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