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Steaming cabbage peas sabzi in a brass katori, Indian weeknight side

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method

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)

Equipment

  • 1 Wide kadai or Frying Pan

Method
 

Prep
  1. Shred the cabbage medium-fine. Shell fresh peas or keep frozen peas ready.
Temper and cook
  1. 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.
  2. Add cabbage and peas. Increase heat to medium-high. Add turmeric, red chilli powder, coriander powder, and salt. Toss well.
  3. 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
  1. Turn off heat. Add lemon juice and coriander. Serve hot with roti, dal, or rice.
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