Instructions: 1. Heat the oil and butter in a deep round-bottomed frying pan or wok and add the crushed coriander seeds, white cumin seeds and dried red chillies.

2.Add the shredded cabbage and snow-peas and stir-fry for about 5 minutes.

3.Finally add the fresh red chillies, baby corn cobs and salt, and fry for a further 3 minutes.

4. Garnish with the toasted almonds and fresh coriander and serve hot.

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