Step 1

Shred the cabbage with a knife or mandolin. Discard the hard centre core.

Step 2

Heat the oil in a large pan or wok over medium heat, then add the onions and sauté until they turn golden brown, about 5-7 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant, then stir in the turmeric, ground coriander, ground cumin, garam masala, and red chili powder.

Step 4

Add the shredded cabbage, peas and water to the pan. Stir to coat them in the tomato-spice mixture.

Step 5

Cover with a lid and cook for 10–12 minutes on medium heat, stirring occasionally, until the cabbage is tender and the peas are cooked through. Taste and season with salt and pepper.