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4.9 from 90 votes

Patta Gobi Matar (Indian Cabbage Subzi)

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

Ingredients

  • 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
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

  •  
  • 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. 

Nutrition Information

Calories 150kcal (8%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 837mg (35%) Potassium 694mg (20%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 880IU (18%) Vitamin C 126mg (140%) Calcium 140mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

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.