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Patta Gobi Matar (Indian Cabbage Subzi)
4.9 from 90 votes

Patta Gobi Matar (Indian Cabbage Subzi)

Patta Gobi Matar is a spiced Indian cabbage and green peas stir-fry cooked in an Instant Pot or on the stovetop. It combines mustard and cumin seeds, ginger, tomato, and a blend of turmeric, coriander, and chili powders to season tender cabbage and peas, producing a mildly spiced, aromatic vegetable side dish.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 3
Calories: 150 kcal
Course: Side Dish
Cuisine: Indian

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

    Cup of Yum
  1. 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. 
  2. Add chopped tomato and spices (turmeric, corainder, red chili powder and salt).  Mix well. 
  3. 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. 
  4. 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.  
  5. When the instant pot beeps, quick release the pressure manually.  Stir the cabbage.  
  6. If there is any liquid, you can dry it by sauteing for 2 minutes.  
  7. Garnish with chopped cilantro leaves. Enjoy Cabbage & Peas Stir Fry with roti and yogurt. 
Stovetop Method
  1. 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.
  2. Add chopped tomato, turmeric powder and salt.  Mix well and saute for 2 minutes.
  3. Add chopped cabbage and green peas. Stir well so the spices mix with the cabbage.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 150

% 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.