Patta Gobi Matar (Indian Cabbage and Peas Stir-Fry)

• 500 g White cabbage
• 1 medium Yellow onion
• 2 tbsp Rapeseed oil
• 1 tsp Black mustard seeds
• 15 g Ginger root
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 200 g Frozen peas
• 1 piece Lemon

1. Finely shred the cabbage, then thinly slice the onion. Peel and finely grate the ginger, and finely chop the garlic. Cut the lemon in half and set aside.
2. Heat the rapeseed oil in a wok or large frying pan over medium-high heat. Add the black mustard seeds and cook for 30 to 60 seconds, until they start to pop. Stir in the onion and cook for 4 to 5 minutes until softened and lightly golden at the edges.
3. Add the ginger and garlic and stir-fry for 30 to 45 seconds until fragrant. Add the ground cumin, ground turmeric, and ground Kashmiri chili and cook for 20 to 30 seconds, stirring constantly so the spices do not catch. Tip in the cabbage and toss well to coat.
4. Stir-fry the cabbage for 6 to 8 minutes, tossing often, until it is tender but still lightly crisp. Add the frozen peas and cook for 2 to 3 minutes until hot through. Take off the heat and squeeze over lemon juice to taste, then serve straight away.

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