Indian Spiced Cabbage with Peas

Indian Spiced Cabbage with Peas

Bring indian spiced cabbage with peas to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Lager when the food is ready.

Ingredients

Serves 6

• 700 g white cabbage, finely shredded

• 200 g frozen peas

• 2 tbsp vegetable oil

• 1 tsp black mustard seeds

• 1 tsp cumin

• 1/2 tsp turmeric

• 1 green chilli, chopped

• 1 lemon

• 1/2 tsp salt

Instructions

1. Heat oil in a large lidded pan. Add mustard seeds and cover briefly until they start popping, about 30 seconds.

2. Add cumin, turmeric and chilli for 20 seconds, then cabbage and salt.

3. Stir-fry for 3 minutes, add 3 tbsp water, cover and cook for 7–8 minutes until nearly tender.

4. Add peas and cook uncovered for 4 minutes until hot and excess water evaporates. Finish with 1 tbsp lemon juice.

Serving Suggestions

Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.

Pairing Tips

Start with Lager. A fresh, clean lager brings cooling contrast and refreshing carbonation. Choose moderate bitterness alongside chilli and spices. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.