Name: Patta Gobi Matar (Cabbage Peas)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Cabbage, finely shredded; ⅓ cup Green Peas, fresh or frozen; 1 tbsp Cooking Oil; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; ¾ tsp Salt, or to taste

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Heat the oil in a wide kadhai over medium heat. Add the mustard seeds and, once they are popping, add the cumin seeds.
Quickly stir in the turmeric powder to bloom its color, then immediately add the finely shredded cabbage and green peas to the hot oil.
Toss the vegetables diligently using tongs or a spatula until they are thoroughly and evenly coated in the turmeric-infused oil.
Season the mixture with salt and coriander powder, giving it another gentle but thorough toss.
Cover the pan and let the vegetables steam on a low flame for 8–10 minutes, stirring now and then. Do not add water; the cabbage releases enough of its own.
8–10 min
Once the cabbage has softened but retains a textural bite, remove the cover and sauté over a slightly higher heat for 1–2 minutes to evaporate any residual moisture.
1–2 min
Turn off the heat and let the pan rest untouched for a minute to allow the steam to subside before plating.
Serve hot, as a bright side to everyday roti or dal-rice.

How to tell it's done

The shredded cabbage should maintain a slight al dente crunch, with plump, fully tender peas distributed throughout.

Nutrition

Per serving, from 2 servings.

103kcal

Where the calories come from

Protein2.5 g9%
Carbohydrate8.5 g31%
Fat7.2 g60%

Sugars: 3.8 g
Saturated fat: 1.1 g
Fibre: 3.6 g
Sodium: 888 mg
Potassium: 206 mg
Calcium: 43 mg
Iron: 1.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Precision cooking is key: overcooked cabbage becomes limp and sulfurous. That final sauté without the lid is critical for achieving a crisp, vibrant finish instead of a soggy mass.

What to serve it with

Functions flawlessly as a light, everyday vegetable accompaniment to a standard thali of dal and fresh phulkas.

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