Fast Curries
This Cabbage and Peas – Patta Gobi Matar recipe is impressive. It is a simple side dish that has more flavor than you’d imagine. Chopped cabbage is tossed in oil, a few spices and is then sauted. Cabbage is seriously such an underrated vegetable that serves so many purposes!
This cabbage is insanely good and super easy to make with hardly any ingredients. It comes together in less than 20 minutes!
What ingredients do I need to make Cabbage and Peas – Patta Gobi Matar?
Cabbage (half a head, small), frozen peas (no need to thaw), serrano peppers, oil, toor dal also known as arhar dal (pigeon pea lentil), mustard seeds (rai), salt, ground turmeric (haldi), ground cumin, ground ginger, ground coriander (dhaniya powder), and fresh ginger (minced/grated).
PREP –
First, cut the cabbage in half, slice out the core and chop into thin, small slices. Second, chop the serrano peppers finely.
COOK –
Firstly, when you are ready to cook, in a large, heavy-bottom skillet, heat oil over high heat. Secondly, add toor dal, and mustard seeds. Once the mustard seeds and toor dal splutter, add in peas and cover. Further cook for about 2 minutes. Next add in serrano peppers and salt.
Furthermore add in ground turmeric, ground cumin, ground ginger, ground coriander, and grated ginger. Moreover, stir well.
Next add in the cabbage and stir well. Additionally, change the heat to low. Cover and cook for 8 to 10 minutes until well cooked. Turn off the heat, garnish with cilantro and serve with roti or rice.
Moreover, try some of our other recipes
Carrot Peas Curry – Gajar Matar Sabzi
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Cabbage and Peas – Patta Gobi Matar
Ingredients
- 4 tbsp oil of choice
- 1/2 cabbage head, small (5 cups chopped), 400 gms
- 1/2 tbsp toor dal
- 3/4 tsp mustard seeds (rai)
- 1/2 tbsp serrano peppers (chopped finely)
- 1 tsp salt
- 1 cup peas (frozen)
- 1/4 tsp ground turmeric (haldi)
- 1/4 tsp ground cumin (jeera powder)
- 1/4 tsp ground ginger (sonth)
- 1/2 tsp ground coriander (dhaniya powder)
- 1 tsp grated ginger (fresh)
- 3 tbsp cilantro (dhaniya ke patte)
Instructions
Prep
- Rinse and cut the cabbage in half, slice out the core and chop into thin, small pieces. Chop the serrano peppers and cilantro finely.
Cook
- When you are ready to cook, in a large, heavy-bottom skillet, heat oil over high heat. Second, add toor dal, and mustard seeds.
- Once the mustard seeds splutter, add in peas and cover. Further cook for about 2 minutes. Next add in serrano peppers and salt.
- Furthermore add in ground turmeric, ground cumin, ground ginger, ground coriander, and grated ginger. Moreover, stir well.
- Next add in the cabbage and stir well. Change the heat to low. Cover and cook for 8 to 10 minutes until well cooked. Turn off the heat and top with cilantro.
