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Shilpa

Cabbage and Peas - Patta Gobi Matar

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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: India, Indian
Ingredients Method

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)

Method
 

Prep
  1. 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
  1. When you are ready to cook, in a large, heavy-bottom skillet, heat oil over high heat. Second, add toor dal, and mustard seeds.
  2. Once the mustard seeds splutter, add in peas and cover. Further cook for about 2 minutes. Next add in serrano peppers and salt.
  3. Furthermore add in ground turmeric, ground cumin, ground ginger, ground coriander, and grated ginger. Moreover, stir well.
  4. 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.