Patta Gobhi Matar | Cabbage Peas
User Reviews
5
Patta Gobhi Matar | Cabbage Peas
Description
This Indian vegetable preparation involves first sautéing cumin seeds and ginger-garlic paste in oil to release their aromas. Onions and tomatoes are added, cooking until soft and infused with turmeric, red chili, and coriander powders. Then, shredded cabbage and peas join the pan and are seasoned with salt.
Instead of adding water, the pan is covered with a lid filled with water to create steam that gently cooks the vegetables, preserving their natural textures while softening them adequately. Occasional stirring ensures even cooking without sogginess.
The resulting dish offers tender cabbage with bright peas and a balanced blend of warm spices. It makes a versatile side dish suitable to accompany rice, roti, or dals in Indian cuisine.
Ingredients
- 200 grams cabbage (band gobhi or patta gobhi) or 4 cups of shredded cabbage
- ¾ to 1 cup peas matar, fresh
- 1 onion or ½ cup of finely chopped onion, medium
- 1 tomato or ½ cup of finely chopped tomatoes, medium to large
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- ¾ to 1 teaspoon ginger garlic paste or ½ inch ginger and 2 to 3 cloves of garlic - crushed to a paste in a mortar-pestle
- 1.5 to 2 tablespoon neutral cooking oil generic cooking oil
- salt as required
- Coriander leaves few, for garnishing
Instructions
- Rinse the cabbage first. Then shred the cabbage with a knife or in a food processor. You can also chop the cabbage.
- Rinse the peas and keep aside. Finely chop the onions and tomatoes.
making cabbage matar
- Heat oil in a frying pan or kadai without handles (wok). Splutter cumin first.
- Then add ginger-garlic paste. Stir and saute till their raw aroma goes away.
- Add chopped onions and saute till they become translucent.
- Add tomatoes. Stir and then add turmeric powder, red chilli powder and coriander powder.
- Stir and saute till you see oil releasing from sides of the mixture.
- Add the shredded or chopped cabbage/patta gobhi. Add green peas/matar.
- Stir very well and season with salt.
- Stir again and cover the pan with a rimmed lid filled with water. When using this method of cooking, you don't need to add water to the veggies. Steam is formed in the pan and the veggies cook in the steam.
- A couple of times, remove the lid carefully and stir.
- Cover and continue to cook till the peas are softened. If the water dries up in the rimmed lid, then add some more water.
- Once the peas are cooked, if there is any moisture in the pan, then simmer the veggies on a low flame till all the moisture is a bit dried up. I usually keep some moisture in the veggies. Lastly add garam masala powder and chopped coriander leaves. Mix well.
- Serve cabbage matar with chapatis or phulkas. It also tastes good with bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 411mg | 17% |
| Potassium | 314mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 667IU | 13% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 44mg | 49% |
| Vitamin E | 3mg | |
| Vitamin K | 63µg | |
| Calcium | 51mg | 5% |
| Vitamin B9 (Folate) | 60µg | |
| Iron | 2mg | 11% |
| Magnesium | 28mg | 7% |
| Phosphorus | 73mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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