Patta Gobi Matar is an Indian Cabbage & Peas Stir Fry made with cabbage, green peas, ginger, tomato, and spices. It’s vegan, gluten-free, and can be made low-carb/keto-friendly by skipping the green peas. Enjoy this quick and delicious Indian cabbage stir-fry recipe.

Cabbage peas (patta gobi matar) in a white bowl
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

This Patta Gobi Matar is one of the most popular Indian Cabbage recipes. This Indian-style Cabbage & Green Peas stir fry is similar to the Ethiopian Cabbage dish, Atakilt Wat, made with cabbage, carrots, and potatoes.

In Hindi, we call this Patta Gobi Matar or Band Gobi Matar ki Subzi.  Stir-fried veggies are called Subzi in Hindi. Patta Gobi and Band Gobi are two names for Cabbage, and Matar is Green Peas.  We usually eat it with Indian bread such as roti or paratha and a cup of lentils or yogurt.

I have recently been making many dry stir fry veggies- Okra Masala, Aloo Simla Mirch, and Green Beans Subzi.  I love that they can all be made quickly and are healthy.

These stir-fry dishes are great if you are new to Indian cooking.  They are very easy to make.  They are mostly stir-fried with onions and/or tomatoes and some spices.  So if you know one, you can start substituting it with other veggies and doing your variations.  Most of them are also vegan and gluten-free.

Watch How to Make Patta Gobi Matar

The Best Way to Eat Cabbage

Cabbage, a versatile and nutrient-rich vegetable, is often used in Indian cooking. Enjoy it raw in salads for a refreshing crunch, stir-fry it with flavorful seasonings, or add it to rice to make cabbage pulao.

Cabbage is low in carbs and has lots of fiber, making it an ideal addition to your meals, especially if you follow a keto diet.

Cabbage has practically no fat and is a good source of potassium, folate, and vitamin K.

Here I will share the Punjabi North Indian method of making band gobi ki subzi. This same method is used to make cabbage shaak in the western state of Gujarat.

Indian cabbage stir fry with peas in a plate

How to Choose and Prep Cabbage?

To start our Cabbage & Peas Stir Fry recipe, let’s look at how to prep the cabbage.

  1. Choosing the Right Cabbage: Select a medium-sized cabbage with crisp green leaves. Ensure the cabbage feels firm and heavy, and avoid any signs of wilting or discoloration.
  2. Cleaning and Chopping: Remove any damaged or wilted outer leaves. Rinse the cabbage thoroughly under cool water to eliminate any dirt or debris. Proceed to chop the cabbage into small, bite-sized pieces. Discard the woody stem of the cabbage.


For this delicious Cabbage Subzi, you will need the following ingredients:

  • Cabbage: Choose a fresh cabbage with crisp, green leaves. Chop it finely using a sharp knife.
  • Oil: You can use any cooking oil you choose, such as canola or vegetable oil.
  • Cumin seeds (Jeera): Cumin seeds bring the dish a warm and earthy flavor. 
  • Mustard Seeds (Rai): Mustard seeds offer a mildly spicy and nutty flavor.
  • Asafoetida (optional): Asafoetida, also known as Hing, is an aromatic spice commonly used in Indian cuisine. Skip for gluten-free or look for gluten-free asafoetida.
  • Ginger: Freshly grated ginger adds a zingy and refreshing taste. It also adds a subtle heat to balance the flavors.
  • Tomato: Choose ripe and juicy tomatoes for the subzi. They provide a tangy sweetness and help create a flavorful base. Chop the tomato.
  • Turmeric: Turmeric powder adds a vibrant yellow color and earthy flavor. It also offers numerous health benefits.
  • Salt: Remember to taste and adjust as you cook.
  • Green Peas (frozen or fresh): You can use fresh or frozen green peas depending on availability. If using frozen peas, allow them to thaw or rinse them under warm water before adding them to the subzi.
  • Coriander powder: It adds a mild and slightly citrusy flavor to the dish. It complements the cabbage and peas well.
  • Red Chili powder: adds heat and vibrant red color to the subzi.
  • Cilantro leaves: Use fresh cilantro leaves to add a pop of green color as a garnish.

How to Make Cabbage Subzi?

I used green cabbage for this subzi. Finely chop the cabbage. I used frozen green peas in this recipe. Other ingredients to prep are chopping a tomato and grating some ginger. This is all the prep required for this dish.  Have your spice box handy.

  • Heat oil in a pan over medium-high heat. Add mustard seeds and cumin seeds, allowing them to splutter.
  • Add ginger and sauté for 30 seconds.
  • Add chopped tomatoes, turmeric powder, and salt. Mix well and sauté for 2 minutes.
  • Add chopped cabbage and green peas. Stir to combine with the spices.
  • Simmer until the cabbage and peas are cooked. Cover with a lid for 3-4 minutes, then continue cooking without the lid for about 5 minutes to remove excess moisture.
  • Once the cabbage and peas are cooked, turn off the heat and garnish with chopped cilantro leaves.
  • Serve the Cabbage & Peas Stir Fry with roti (Indian bread) and yogurt for a delicious meal.
Cabbage peas (patta gobi matar) in a plate served with roti

Instant Pot Method

  • Heat oil in the instant pot in sauté mode. Add mustard seeds, cumin seeds, and ginger.
  • When the mustard seeds pop, add the chopped tomato.
  • Then add the spices and mix well with the tomatoes.
  • Add in the cabbage and green peas. Stir well so the spices mix with the cabbage.
  • Now change the instant pot setting to cook on manual low pressure for 2 minutes.
steps to make cabbage peas in the instant pot

I get this question a lot – “No water to be added? Doesn’t the instant pot need water to come to pressure“.  The answer is that most of these veggies have a lot of intrinsic water that they release when we cook them.  This water is enough to cook them.  

We are also cooking for very less time.  Hence additional water is not needed in most of these stir-fry dishes.  Sometimes I suggest 1/8 cup of water, especially if you are using a newer model of instant pot, which can be more sensitive.

When the instant pot beeps, quick release the pressure manually.  If there is residual liquid, you can dry that up in saute mode. Notice the residual liquid even when we did not add any water to pressure-cook cabbage 🙂

Cabbage peas (patta gobi matar) in a white bowl


  • Adjust the heat: Customize the spiciness to suit your taste buds. You can add a diced green chili pepper along with ginger if you want to increase the spice. Or, to reduce, skip the red chili powder.
  • Vary the spices: I like to keep this stir fry very simple and only add turmeric, coriander, and red chili powder. However, you can add spices such as cumin powder, ground black pepper, or garam masala if you like.


  1. Add potatoes: You can add potatoes instead of green peas in this recipe if you like. Cut them into 1-inch cubes and add them along with the cabbage.
  2. Add bell peppers or carrots: Add some finely sliced bell peppers or diced carrots along with the cabbage and green peas for an extra crunch. It will add vibrant colors and a wonderful texture to the subzi.
  3. Make it tangy: If you prefer a tangy flavor, squeeze some fresh lemon or lime juice over the subzi before serving. It will add a refreshing and zesty flavor to the dish.

How to Serve?

This patta gobi ki subzi is a simple yet delicious side dish to serve with chapati or parathas.

It also goes well with dal and rice or as a veggie side to khichdi.

Cabbage peas (patta gobi matar) in a plate with roti

How to Store?

Allow the subzi to cool down to room temperature before storing it. Transfer the subzi to an airtight container. Store the container in the refrigerator for up to 3-4 days.

You can also freeze this curry in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

When you’re ready to enjoy the leftovers, reheat the subzi in a pan on the stovetop or microwave until thoroughly heated.

Try this simple comfort veggie,  Cabbage & Peas Stir Fry, and let me know how it turned out.  

More Indian Veggie Recipes

4.91 from 30 votes

Patta Gobi Matar (Indian Cabbage Subzi)

Patta Gobi Matar is a Cabbage & Peas Stir Fry made with cabbage, green peas, ginger, tomato, and spices. It's vegan, gluten-free, and can be made low-carb/keto-friendly by skipping the green peas. Make it in the instant pot or stovetop.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3




    • Start the instant pot in Saute mode and heat oil in it.  Add mustard seeds, cumin seeds, ginger, and saute for 30 seconds until the mustard seeds start to splutter. 
    • Add chopped tomato and spices (turmeric, corainder, red chili powder and salt).  Mix well. 
    • Add chopped cabbage and green peas. Stir well so the spices mix with the cabbage. Make sure nothing is stuck to the bottom of the pot. If there is, add 2-3 tbsp of water, and deglaze the pot. 
    • Close the instant pot lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at low pressure for 2 minutes.  
    • When the instant pot beeps, quick release the pressure manually.  Stir the cabbage.  
    • If there is any liquid, you can dry it by sauteing for 2 minutes.  
    • Garnish with chopped cilantro leaves. Enjoy Cabbage & Peas Stir Fry with roti and yogurt. 

    Stovetop Method

    • Heat oil in a heavy bottom pan on medium-high heat. Add mustard seeds and cumin seeds and let them splutter. Add ginger, and saute for 30 seconds.
    • Add chopped tomato, turmeric powder and salt.  Mix well and saute for 2 minutes.
    • Add chopped cabbage and green peas. Stir well so the spices mix with the cabbage.
    • Simmer until the cabbage & peas are cooked. Cover with a lid for 3-4 minutes and then cook without a lid for about 5 minutes. This will help any water released from the veggies to dry up.
    • Once cabbage and peas are cooked, turn off flame and garnish with chopped cilantro leaves. Enjoy Cabbage & Peas Stir Fry with roti and yogurt. 



    • This recipe was created in a 6 qt Duo 60 Instant Pot. If using an 8 qt or a newer model of instant pot, which are more sensitive to burn issues, add 1/4 cup of water before pressure cooking. 
    • Add more red chili powder or 1/2 tsp of garam masala if you want more heat. You can also add a diced green chili along with the ginger. 
    • You can add one teaspoon of dry mango powder or lemon juice at the end for a tangy flavor. 


    Calories: 150kcalCarbohydrates: 23gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 837mgPotassium: 694mgFiber: 10gSugar: 12gVitamin A: 880IUVitamin C: 126mgCalcium: 140mgIron: 2mg

    Additional Info

    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten-free, Paleo, Vegan
    Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

    About Meeta

    I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

    You May Also Like

    Get new recipes sent to your inbox!
    Don't miss out! Subscribe and get all the new recipes first.

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating


    1. Another yummy recipe! I added a few potatoes and used frozen peas and carrots. I increased the spices to account for added veggies and made it in a wok. It came out yum!!

    2. I really liked this sabzi …. I followed recipe using a sweetheart cabbage and added some finely julienned carrots.

      It went very well with dal, brown rice and really thick home made yoghurt.

      Thank you, again 🙂

      1. Hi Parul – You’re welcome! I’m glad you enjoyed the sabzi. It sounds like a delicious and wholesome meal with dal, brown rice, and homemade yogurt. Happy cooking and eating! 😊

    3. I had a lot of leftover cabbage – half red, half white – so I was happy to find this recipe. I made this very mild, with very little cayenne, and it was delicious. I made it early in the day and served it at room temperature, which was just as delicious as when it was fresh and hot out of the pot. One problem: I thought I had deglazed, but I still got a burn message in my 8-qt after many minutes of the pressure process. By the time I was able to open the pot, I thought the cabbage was sufficiently cooked that I didn’t try to fix the problem and do any more cooking, either pressure or saute. I had used frozen petite peas and they certainly were cooked, if not overcooked, and the cabbage was already soft enough. I will keep this recipe and make again in the future – thank you!

      1. Hey Judith – Thank you for sharing back your experience. I have heard that 8qt needs more liquid due to the larger surface of the pot, so that might be the reason for the burn message. So glad that you plan to try the recipe again. Thank you for sharing back your review.

    4. I had a really hard time with just “pressure cooking on low” nothing happened…maybe I’m doing something wrong?

      1. Hey Stephanie – Sorry to hear. I wonder if the pressure did not build. For this stir fry, very less cooking time it needed as cabbage cooks quickly. You can also try 0 minutes high pressure, if that works better.

    5. Most of my childhood memory includes getting yelled at by my mother and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.

      Cabbage is especially one of the world’s most nutrient dense vegetables readily available for us to enjoy, rich in essential vitamins such as C, B6, K, saturated fat, thiammin, calcium, iron, magnesium phosphorus and a good source of dietary fibers.

      But I never liked any cabbage recipe other than in noodles.

      This cabbage recipe when I tried at home was not really appreciated by my family but it was really yummy too. Thanks for sharing this delicious preparation.

    6. Hey Meeta,
      Planning on making this soon, approximately how many cups or grams of cabbage did you use for the recipe?

      1. Hey Kiara – Sorry I would not have measurements right now. But as cabbage cooks down a lot I would say easily 6-8 cups of cabbage. Hope you enjoy it!

    7. Hi. I’m always amazed when I see small quantities of spices ie 1/4 tsp turmeric. Does it really make a difference? Maybe it’s mostly for the color. I was looking for a cabbage panch puran instant Pot recipe and found this. I’m looking forward to it. (I’ve made the cabbage stovetop)

      1. Hey Elyse – That is a great point. I know it does seem surprising similar to the recipes with one clove of garlic :-). You are right that the turmeric in this recipe is just for the light yellow color. If I add more, the color will be too dark for the typical cabbage peas dish. It would not affect the taste much even if you add more. I hope you enjoy it!

    8. I tried this with no water and my instant pot said burn. I added a little water and tried it again and it worked that time. I used ginger instead of the cayenne and turmeric. I will definitely make it again.

      1. Hey Jeanette – Thank you for sharing the changes you had to make. The newer models of instant pot have been made more sensitive, which is the reason for many burn issues I have been seeing. I have added additional note to the recipe to mention this now. I am glad that you still enjoyed the cabbage peas and will make it again 🙂