QuikCurry™ Bund Gobhi-Mutter
"Bund gobhi," referring to cabbage, literally means closed cauliflower, and "mutter" is the Hindi word for peas. The use of QuickCurry™ InstaGold Masala is optional. Feel free to replace it with 1/2 or 1 teaspoon of your favorite herbs and spices. Spices such as cumin, coriander, fenugreek, and turmeric will go well in this dish.
- 1 tbsp ghee (or your favorite oil)
- 1/2 tsp Himalayan pink salt (or sea salt)
- 1 tsp QuikCurry™ InstaGold Masala (Optional, for added punch)
- 2 tbsp QuikCurry™ Tardka Paste
- 1 cup frozen sweet peas
- 1 ea medium Napa cabbage (could substitute with green or red, but note that the cooking times will increase)
Chop the cabbage and set aside.
Warm your favorite oil in a saucepan at medium heat.
Stir in QuikCurry™ Tardka Paste, Intense (or QuikCurry™ Tardka Paste), adding 1/2 cup of water, and let it soften into a sauce-like consistency.
Add chopped cabbage, QuikCurry™ InstaGold Masala, if using, and salt mixing well.
Cover the pan and use low-medium heat to simmer for about 5 minutes.
Stir in frozen peas mixing thoroughly with the cabbage.
Cover the pan and simmer for another 10 minutes or until visibly cooked, stirring occasionally.
Serve with roti, and moong-masoor daal, or raita.
Cabbage and peas blend in this classic dish with a myriad of textures and flavors coming through in every bite. This dish is best combined with roti and daal during the cold weather. In the hot summer months, however, the preferred pairing will be with basmati rice and raita to ease digestion.