Heat fat in a saucepan, add cumin seeds and wait until brown. Add white cabbage, peas and remaining spices (except garam masala) and roast for 5 minutes. Cover and simmer on low heat. Stir in between so that nothing burns. When the white cabbage is cooked, roast without lid on medium flame until the liquid has evaporated. Sprinkle with garam masala to serve.
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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