Remove the outer leaves of cabbage and cut to quarters.

Heat 4 to 6 cups water in a large pot. The water should be slightly hot but not very hot. Turn off the stove. Keep the cabbage in this water and leave for 2 to 3 mins.

Discard the water and rinse them a few times in fresh water. Drain the cabbage completely. Shake off to drain the excess water.

Chop the cabbage and set aside. Ensure the water is completely drained from the cabbage. Excess moisture makes mushy cabbage curry.

Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin.

As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic.

Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.

Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage)

Next add green peas and then saute for a minute.

Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes on a medium high heat.

Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins.

Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.