<< Back Grind 1/2 tsp caraway seeds, 1/2 tsp coriander seeds, 4-5 black peppercorns, and 3 whole cloves. Heat 4 tbs. ghee (clarified butter=just the clear part of heated butter) in heavy cassarole and when hot add 2 chopped large tomatoes, 1/2 the ground spices plus 1/2 tsp tumeric, and 1/2 tsp paprika or cayenne and cook, stirring often until the puree is reduced to a thick sauce. Add one small cabbage shredded and stir until it glistens. Cook on low heat for 15 min., add remaining spices, salt, and 2 tbs. chopped cilantro. (1 c. fresh or frozen peas can be added at this time too.) Cook for 5 min more.