Patta Gobhi Matar is a homemade dry curry made from cabbage and green peas. This recipe is both vegan and gluten-free. It is a healthy and delicious meal when combined with Chapati or Paratha or served as a side dish with Dal-Rice.

Cabbage is also called Patta Gobhi or Bandh Gobhi in Hindi. The green peas are called Matar.

There are some vegetables that go very well with green peas, such as cauliflower, potatoes, and carrots. Cabbage is also one of them.

Like most of my recipes, this mildly spiced Sabzi (vegetable stir-fry in Hindi) is healthy and nutritious. It is very often on the daily meal plan at home because it is light on fat (oil, butter, ghee) and spices, and is prepared very quickly.

This Punjabi recipe of Patta Gobi Matar, as already mentioned, goes very well with Chapatis or Parathas. I usually make it with Chapatis and sometimes as a side dish with Dal-Rice. The veggie dish is also great as a Tiffin (lunchbox).

Ingredients for Patta Gobhi Matar

Cabbage – This is the main ingredient of this recipe. Try to use organic cabbage to get the best flavor and health benefits.

Green peas – You can use frozen or fresh peas.

Oil – I make this curry in vegetable oil, but canola oil, peanut oil, or light olive oil also work great.

Spices – You need cumin, coriander powder, turmeric powder, red Kashmiri chili powder, and Garam Masala.

Serving suggestions

Serve Patta Gobhi Matar for daily meals with Dal and Chapati or Basmati rice.

You can also use it as a filling for sandwiches, wraps, burritos, tacos, and quesadillas.

Storage suggestions

Patta Gobhi Matar can be stored in an airtight container in the refrigerator for up to 4 days.

You can also freeze it for up to 3 months. Just thaw and reheat before serving.

Ingredients for 4 people as a side dish

• 200g Band Gobhi or Patta Gobhi (white cabbage), shredded
• ¾ to 1 cup frozen Matar (peas)
• 1 medium onion, chopped
• 1 medium to large tomato, finely chopped
• ¼ tsp turmeric powder
• ½ tsp red Kashmiri chili powder
• ½ tsp coriander powder
• ½ tsp Garam Masala
• 1 tsp cumin seeds
• ½ tsp ginger paste
• ½ tsp garlic paste
• 1½ tbsp oil
• 1 tsp salt
• 1 tablespoon chopped coriander leaves for garnish
   

Instructions

First wash the white cabbage and then shred it with a knife or in a food processor. You can also chop the cabbage. Rinse the peas and set aside. Finely chop onions and tomatoes.

Heat oil in a kadai (wok) or frying pan. Add cumin seeds and fry until they start to crackle.

Then add ginger paste and garlic paste. Stir and fry until their raw aroma disappears.

Add chopped onions and sauté until they become translucent.

Add tomatoes. Stir everything and then add turmeric powder, red chili powder, and coriander powder.

Stir and fry until oil separates from the sides of the mixture.

Add the shredded or chopped Patta Gobhi (white cabbage).

Then add green matar (peas). Stir very well and add salt.

Stir again and cover the pan with a plate with a rim, filling it with water. With this cooking method, you don't need to add any water to the vegetables. Steam forms in the pan and the vegetables cook in the steam.

Carefully remove the lid a few times and stir. Continue cooking until the peas are soft. If the water in the rim of the lid dries up, add a little more water.

Once the peas are cooked and there is moisture in the pan, let the vegetables simmer on low heat until most of the moisture has evaporated a bit. Normally, I keep a little moisture in the vegetables. Finally, add Garam Masala powder and chopped coriander leaves. Mix well.

Patta Gobhi Matar with Chapatis or Dal-Rice serve. Also tastes good with bread.

Tips

• I used frozen peas because they are simply available in the supermarket here. You can use fresh peas, but you must cook them first until they are a bit soft.
• Sprinkling Garam Masala at the end is optional, but it definitely adds to the flavor.
• Whenever you cook with cumin seeds or mustard seeds, fry them a bit until they crackle and only then add the next ingredients. If you don't let them crackle, they will give your dish a bitter taste.
• If you don't like cumin seeds, you can use mustard seeds instead or add 1/4 teaspoon mustard seeds and 1/4 teaspoon cumin seeds.