Cabbage Peas Sabzi (Patta Gobi Matar)
Crisp-tender cabbage and sweet peas in a light, no-tomato tempering. Vegan, gluten free, and ready in under 25 minutes.
Equipment
- 1 Wide kadai or Frying Pan
Ingredients
For the tempering
- 2 tbsp oil mustard or groundnut
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of asafoetida (hing)
- 1 tbsp finely chopped or grated ginger
For the sabzi
- 4 cups shredded green cabbage about half a medium head
- 1 cup fresh or frozen green peas
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder or to taste
- 1 tsp coriander powder
- Salt to taste
To finish
- Juice of half a lemon
- Fresh coriander leaves, chopped (optional)
Instructions
Prep
- Shred the cabbage medium-fine. Shell fresh peas or keep frozen peas ready.
Temper and cook
- Heat oil in a wide kadai or pan over medium heat. Add mustard seeds; when they pop, add cumin, hing, and ginger. Stir 30 seconds.
- Add cabbage and peas. Increase heat to medium-high. Add turmeric, red chilli powder, coriander powder, and salt. Toss well.
- Cook 8–12 minutes, stirring occasionally, until cabbage is tender but still slightly crisp and peas are cooked. Add 1 tbsp water and cover briefly if the pan is dry.
Finish
- Turn off heat. Add lemon juice and coriander. Serve hot with roti, dal, or rice.
Tried this recipe?Let us know how it was!