Pressure cook cabbage and peas, adding a teaspoon of salt for 3 min. There is no need to add any water. The cabbage will release its own water which is sufficient to produce the necessary steam.
Heat the oil and ghee together in a karahi. Temper with the nigella seeds, bay leaves, green cardamoms, cloves and cinnamon.
When they become aromatic, in about 30 seconds, add the steamed cabbage and peas. Stir and fry over high heat.
Taste and add more salt. Add the sugar and green chillies, slit. When the water gets reduced considerably, mix the flour and milk and add to the cabbage. Cook for another 2 mins. and remove. The finished dish looks white and tastes a little sweet.
Note: You may strain the cabbage after cooking. But though this reduces cooking time considerably, it loses out in terms of flavor and nutrients.