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.
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.
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.
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 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.
How to Choose and Prep Cabbage?
To start our Cabbage & Peas Stir Fry recipe, let’s look at how to prep the cabbage.
- 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.
- 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.
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.
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 🙂
- 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.
- 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.
- 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.
- 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.
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.
Patta Gobi Matar (Indian Cabbage Subzi)
- 1 Cabbage , medium size, chopped
- 1 tablespoon Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard Seeds (Rai)
- 1 pinch Asafoetida, optional
- 1 teaspoon Ginger, grated
- 1 Tomato , medium size, chopped
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
- 1/2 cup Green Peas , I used frozen
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Cayenne or Red Chili powder
- Cilantro leaves , for garnish
- 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.
- 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.