Assemble all ingredients together to avoid last minute rush.

Wash and finely chop cabbage.

Peel and finely chop onion and tomato.

Heat 3 tbsp oil in a Pan or Kadhai over medium flame.

Then, add 1 chopped onion and 1 tbsp ginger garlic paste. Saute till onions turn golden brown.

Now, add 1 chopped tomato and saute for another 2 mins or until tomatoes are softened.

Then, add 1 tsp cumin seeds, ½ tsp coriander powder and ¼ tsp turmeric powder. Mix spices well with the onion – tomato masala.

Time to add 2 cups chopped cabbage in the Pan and mix well with masala.

Cover with the lid and cook for 10 mins. Stir occasionally. Keep flame at medium to low heat. When cabbage is cooked 80% means still you see little bit of crunch, then add 1 tsp salt & ½ tsp red chili powder. We are adding salt and red chili powder at this stage to avoid overdoing the spices, as cabbage would shrink after cooking.

Mix and cook for another 5 mins.

Now, add ½ cup frozen peas. Cook for 2 mins more. If using fresh peas, add with the salt.

Then, add ¼ tsp garam masala and mix well with the veggies.

Garnish with chopped coriander or cilantro.

Serve with chapati or paratha. It’s a great choice for tiffin box also.