Patta gobhi ki sabji aka cabbage matar recipe is a winter delicacy which is frequently prepared in every Indian house. It’s a mild, comforting, vegan and gluten-free dry curry where shredded cabbage is cooked in some spices along with peas, onion, ginger-garlic and tomato. This super versatile cabbage stir fry could be a great option for lunch boxes with a pair of roti, paratha or poori. It can even be served as a side with dal-rice. It is a very simple dish and can be a healthy addition to your regular diet.
Table of Contents
About the recipe
Health Benefits of Cabbage
Tips and Suggestions
How to make Patta Gobhi ki Sabji (step wise photos)
Recipe Card
About the recipe
Recipe for cabbage plays a vital role in the vegan food world. According to me, it is one of the most versatile vegetables that I have ever seen in my life. It is used to prepare different variety of dishes like soup, fritters, curries, stir fry, salad, dim sum and many more. It can be used raw for salad and sandwiches. It is also consumed steamed, baked, roasted, pan-fried etc. Thousands of incredible dishes are prepared with this layered ball.
Honestly, I belong to a Bengali family and I did not taste this dish since childhood. My mom always used to prepare bandhakopir ghonto aka Bengali style cabbage peas stir fry with it. It is a no onion-no garlic recipe which is way different in taste and flavour from this north Indian style patta gobhi ki sabji. But the texture of both dishes is similar to each other.
The first time I tasted this Patta gobhi ki sabji was in one of my north Indian colleague’s houses and I just loved the preparation. For me, the taste of the dish was very new, unique and refreshing. I asked her for the recipe and tried it in my kitchen. Then slowly I started experimenting and prepared my own version of north Indian style patta gobhi ki sabji.
My family and friends love this comforting cabbage stir fry. Whenever I ask my vegan friends for a get-together, they always make sure to fix this delight in the menu.
Patta gobhi ki sabji aka cabbage matar recipe is an effortless cabbage stir fry which gets prepared without investing much time and effort. All the ingredients required to prepare the dish are very common and are easily available in any Indian kitchen pantry.
The difficulty level of cooking the cabbage matar recipe is below moderate. The toughest part of the red cabbage recipe is to shred the cabbage with a knife. If you have a food processor then please go ahead with that without any hesitation.
Ingredients for patta gobhi ki sabji
Cabbage: The primary ingredient of the recipe. Cut the cabbage into thin strips for the recipe.
Green peas: Another necessary component of the dish which goes awesome with cabbage and enhances the taste of the dish.
Onion and ginger-garlic: These are the basic ingredients for any Indian curry which provide taste, texture and flavour to the dish.
Tomato: It helps to moist the cabbage stir fry and adds a little bit of sweet and tangy taste to it.
Green chillies & coriander leaves: Green chillies give flavour and heaty touch to the curry and coriander leaves add freshness and flavour to the dish.
Whole spices: I have used the whole spices – bay leaf and cumin seeds. It is added for tempering.
Ground spices: In ground spices –asafoetida, turmeric powder, chilli powder, cumin powder, coriander powder, and garam masala powder are used for the dish. Each spice plays a vital role in flavouring up the dish.
Salt: The most necessary component which adds basic taste to the curry.
Oil: I have used olive oil for the recipe, but you can use any edible oil instead of it.
Patta gobhi ki sabji with step-by-step photos and instructions have been provided in the ‘Instructions’ section. I have all the tips and tricks to make the recipe easier for you. If you follow the steps carefully, you will get the perfect cabbage matar. But before directly jumping into the recipe, let me share a few interesting facts about the key ingredient – Cabbage.
Health benefits of Cabbage
- Cabbage is rich in fibre and low in calories which makes it a great companion for weight loss.
- It is full of Vitamin C which helps to detoxify our body.
- The potassium content of cabbage helps to control the blood sugar level of our body.
- It is a good source of Vitamin K which is an important component of our brain to function.
- It helps to make our skin and hair healthy and glowing.
Tips to prepare perfect patta gobhi ki sabji
- Cut the patta gobhi aka cabbage into thin strips like match sticks for better texture.
- The addition of green peas enhances the taste of the dish. Don’t skip it. You can also add potato chunks to it.
- It is a slow-cooking recipe, don’t try to cook it on high flame or else the cabbage won’t get cooked properly.
- Use finely chopped onion and ginger-garlic instead of onion paste and ginger-garlic paste for better flavour and texture.
- You can adjust the amount of chilli according to your own preference.
How to make patta gobhi ki sabji?
To prepare the patta gobhi ki sabji, first shred the Cabbage into thin strips like match sticks. I have shredded the cabbage with a knife, but if you have a food processor, you can use it to reduce the preparation time. After cutting the cabbage, I have taken them in a colander and washed them nicely.
Then I cut and cleaned the other vegetables for the recipe. I have used green peas, chopped onions, chopped ginger-garlic, tomatoes, and chopped coriander leaves other than cabbage for the recipe.
Now, put a pan on flame and allow it to become dry. Add oil to the pan and once the oil is hot, add cumin seeds, bay leaf and let them crackle. Add hing aka asafoetida and give a quick stir. Add chopped onions to the pan and cook it on a medium flame for 6-7 minutes until it becomes soft and translucent.
Then add finely chopped ginger-garlic into the pan and cook it on medium flame for another 2-3 minutes until the onion becomes slightly brown in colour.
Add the chopped tomato, green chilli into the pan and give a stir. Add salt, turmeric powder, chilli powder into the pan and give a nice stir. Cover the pan and cook it on medium flame for another 5-6 minutes until the tomatoes get mushy.
Add cumin powder, coriander powder into the pan and give a nice mix. Cook it on low flame for a couple of minutes so that the raw smell of the spices disappears. Stir in between or else the masala may stick to the bottom.
Add shredded cabbage and give a nice mix. Cover the pan and cook it on medium flame for 20-25 minutes until the cabbage gets cooked. Stir twice in between. Add blanched green peas into the pan and give a nice mix. Cover the pan and cook it on low flame for another 5 minutes.
In the end, add garam masala powder, chopped coriander leaves into the pan and give a nice mix. Cook it on high flame for a few seconds and then switch off the flame.
Many Cabbage recipes have already been shared in my previous posts. You can check a few of them like
Bandhakopir ghonto
Cabbage pakoda
Red cabbage curry
..And Many more…
Ingredients:
1 cup = 250ml
- 1 medium Cabbage, shredded
- ½ cup green Peas, boiled
- 2 medium Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 tablespoon or 4-5 cloves of Garlic, finely chopped
- 1½ inches Ginger, finely chopped
- 2-3 green Chillies
- 3-4 tablespoons Coriander leaves, chopped
- 1 Bay leaf
- ½ teaspoon Cumin seeds
- ¼ teaspoon Asafoetida (Hing)
- 1 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- Salt to taste
- 3 tablespoons Oil
Instructions:
- Put a pan on flame and allow it to become dry. Add 3 tablespoons oil to the pan.
- Once the oil is hot, add ½ teaspoon cumin seeds, 1 bay leaf into the pan and let them crackle.
- Add ¼ teaspoon of hing aka asafoetida and give a quick stir.
- Add chopped onions to the pan and cook it on a medium flame for 6-7 minutes until it becomes soft and translucent.
- Add finely chopped ginger-garlic into the pan and cook it on medium flame for another 2-3 minutes.
- Add the chopped tomato, 2-3 green chilli into the pan and give a stir.
- Add salt, 1 teaspoon turmeric powder, 1 teaspoon chilli powder into the pan and give a nice stir. Cover the pan and cook it on medium flame for another 5-6 minutes until the tomatoes get mushy.
- Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder into the pan and give a nice mix. Cook it on low flame for a couple of minutes so that the raw smell of the spices disappears. Stir in between or else the masala may stick to the bottom.
- Add shredded cabbage and give a nice mix. Cover the pan and cook it on medium flame for 20-25 minutes until the cabbage gets cooked. Stir twice in between.
- Add boiled green peas into the pan and give a nice mix. Cover the pan and cook it on low flame for another 5 minutes.
- In the end, add 1 teaspoon garam masala powder, 3-4 tablespoons chopped coriander leaves into the pan and give a nice mix.
- Cook it on high flame for a few seconds and then switch off the flame.
Serving Instruction
Transfer the patta gobhi ki sabji to a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Pair up the cabbage stir fry with Dal-Chawal or flatbread and enjoy the Indian delicacy.
Ingredients
1 cup = 250ml
- 1 medium Cabbage, shredded
- ½ cup green Peas, boiled
- 2 medium Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 tablespoon or 4-5 cloves of Garlic, finely chopped
- 1½ inches Ginger, finely chopped
- 2-3 green Chillies
- 3-4 tablespoons Coriander leaves, chopped
- 1 Bay leaf
- ½ teaspoon Cumin seeds
- ¼ teaspoon Asafoetida (Hing)
- 1 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- Salt to taste
- 3 tablespoons Oil
Instructions
- Put a pan on flame and allow it to become dry. Add 3 tablespoons oil to the pan.
- Once the oil is hot, add ½ teaspoon cumin seeds, 1 bay leaf into the pan and let them crackle.
- Add ¼ teaspoon of hing aka asafoetida and give a quick stir.
- Add chopped onions to the pan and cook it on a medium flame for 6-7 minutes until it becomes soft and translucent.
- Add finely chopped ginger-garlic into the pan and cook it on medium flame for another 2-3 minutes.
- Add the chopped tomato, 2-3 green chilli into the pan and give a stir.
- Add salt, 1 teaspoon turmeric powder, 1 teaspoon chilli powder into the pan and give a nice stir. Cover the pan and cook it on medium flame for another 5-6 minutes until the tomatoes get mushy.
- Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder into the pan and give a nice mix. Cook it on low flame for a couple of minutes so that the raw smell of the spices disappears. Stir in between or else the masala may stick to the bottom.
- Add shredded cabbage and give a nice mix. Cover the pan and cook it on medium flame for 20-25 minutes until the cabbage gets cooked. Stir twice in between.
- Add boiled green peas into the pan and give a nice mix. Cover the pan and cook it on low flame for another 5 minutes.
- In the end, add 1 teaspoon garam masala powder, 3-4 tablespoons chopped coriander leaves into the pan and give a nice mix.
- Cook it on high flame for a few seconds and then switch off the flame.
