Bund Gobi aur mattar subzi, cabbage and green peas

Method

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 minutes.
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 with the Malai Tikka (chicken kebab) and warm naan bread.
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