Patta Gobi Matar (Indian Cabbage Subzi)
User Reviews
4.9
Patta Gobi Matar (Indian Cabbage Subzi)
Description
This recipe uses oil heated with mustard and cumin seeds to create a tempered base, followed by grated ginger and chopped tomato mixed with turmeric, coriander, chili powder, and salt. The chopped cabbage and green peas are stirred in, then pressure cooked briefly or cooked on the stovetop until tender. The process involves careful deglazing to prevent sticking. Finishing with fresh cilantro adds brightness.
The dish offers a balance of the earthy sweetness of cabbage and peas with warm spices and a hint of heat. The quick cooking in a pressure cooker softens the vegetables while retaining their flavor. On the stovetop, cooking times are slightly longer, allowing gradual flavor development.
Patta Gobi Matar pairs well with roti and yogurt for a simple, wholesome meal. Variations can include extra heat from green chilies or dried mango powder to add tanginess, adjusting spice levels or water added to avoid burning in different Instant Pot models.
Ingredients
- 1 cabbage medium size, chopped
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds aka Jeera
- 1/2 teaspoon mustard seeds aka rai
- 1 pinch asafoetida optional
- 1 teaspoon ginger grated
- 1 tomato medium size, chopped
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon salt
- 1/2 cup green peas I used frozen
- 1 teaspoon coriander powder dhaniya powder
- 1/4 teaspoon cayenne pepper or red chili powder
- cilantro for garnish, leaves
Spices
Instructions
- 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.
Notes
- For larger or newer Instant Pot models, add ¼ cup water before pressure cooking to prevent burn errors.
- Increase red chili powder or add ½ teaspoon garam masala for more heat and complexity.
- Add diced green chili with ginger to enhance spice.
- Optional addition of dry mango powder or lemon juice at the end adds a tangy note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 837mg | 35% |
| Potassium | 694mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 126mg | 140% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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