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 Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: Indian
Keyword: cabbage subzi, instant pot cabbage, patta gobi
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.
Video
Notes
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.