Patta Gobhi Matar | Cabbage Peas
Patta gobhi matar recipe with step by step photos. This is a home-cooked dry curry made with cabbage and green peas. This recipe is vegan as well as gluten-free. It makes for a healthy and delicious meal when paired with chapati or paratha or served as a side dish with dal rice.
Cabbage is also called as patta gobhi or bandh gobhi in the Hindi language. The green peas are called as matar.
There are some vegetables that match greatly with green peas like cauliflower, potato and carrots. Cabbage is also one of those veggies that pair excellently with green peas.
Like most of my recipes this is also lightly spiced sabzi. Everyday home-cooked Indian food is not heavy on fat (oil, butter, ghee) and spices. They are healthy as well as nutritious too.
Few more similar recipes on the blog are Gobi matar, Cabbage sabji, Cabbage poriyal and Potato cabbage.
This Punjabi recipe of bandh gobi matar goes very well with chapatis or phulkas. I usually make this it with chapatis and sometimes as a side dish with dal-rice. The veggie dish also goes well as tiffin box lunch.
How to make Patta Gobhi Matar
1. Heat 1.5 to 2 tablespoons of oil in a frying pan or kadai without handles (wok). Splutter 1 teaspoon cumin first.
You can use any neutral flavored oil like sunflower oil. You can also use peanut oil.
2. Then add ¾ to 1 teaspoon ginger-garlic paste (½ inch ginger and 2 to 3 cloves of garlic, crushed to a paste in a mortar-pestle). Stir and saute for a few seconds or till their raw aroma goes away.
3. Add 1 medium-sized finely chopped onion (½ cup finely chopped onion) and saute the onions stirring often till they become translucent.
4. Add 1 medium to large-sized chopped tomato (½ cup of finely chopped tomatoes).
5. Stir and then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon coriander powder. Instead of red chilli powder you can add finely chopped green chillies.
This recipe is not spicy. To make a spicy version increase the amount of green chillies or red chili powder or use both as required.
6. Stir and saute till you see oil releasing from the sides of the mixture.
7. Add 200 grams of shredded or chopped cabbage (band gobhi or patta gobhi). Approx 4 cups of shredded cabbage.
If you want then you can blanch the cabbage in hot water for 5 minutes and then add.
8. Add ¾ to 1 cup of fresh green peas (matar). You can also use frozen peas.
9. Stir very well and season with salt as required.
10. 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.
If you don’t have a rimmed lid then add about ½ cup of water and cover the pan with its lid. Simmer until the peas are cooked. Keep on checking after some minutes and if the water dries up then add some more water and simmer the sabzi until done.
11. 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.
12. 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 ½ teaspoon garam masala powder and chopped coriander leaves. Stir and mix well.
Serve cabbage matar hot with chapatis or phulkas or plain paratha or lachedar paratha. You can also serve it as a side with dal-rice or kadhi rice or with any North Indian meal.
It also tastes good with bread. You can make healthy sandwiches with this savory cabbage and peas stuffing. It can also be packed in the lunch box with some roti or paratha.
Few more tasty recipes
Step by Step Photo Guide Above
Ingredients
- 200 grams cabbage (band gobhi or patta gobhi) or 4 cups of shredded cabbage
- ¾ to 1 cup of fresh peas (matar)
- 1 medium onion or ½ cup of finely chopped onion
- 1 medium to large tomato or ½ cup of finely chopped tomatoes
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri 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 oil
- salt as required
- few coriander leaves 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
This Patta Gobhi Matar post from the blog archives first published in September 2014 has been updated and republished on December 2022.
Simple, Fast, Delicious.
Perfect
Thanks.
Made this today for the first time, delicious ! ? Between this and your excellent lauki recipe, I have no excuse to skip veggies ? Thx !
Great and thanks for letting me know.
U didn’t blanch the cabbage in this recipe . Without blanching will it kill the worm in the cabbage
shruti, if you see black spots or worms on cabbage, while chopping then discard that part. when eating raw cabbage blanching is necessary. when cooking cabbage, blanching is optional. cooking does kill the worms.
Hi dassana,
In some sabzis, the instruction is to saute onion till it’s translucent while in some it’s till golden brown. How is this decided?
depends on the dish, ruchi. usually for most mughlai recipes, onions are cooked till golden. whereas for some punjabi or other north indian recipes, onions are cooked till translucent. if onions are cooked till golden, then it gives a different taste in the dish.
Hey I tried this different yet tasty veggie and it turned out to be awesome.simply went well with plain curd pickle and chapatI.
thanks for the positive feedback dr namrata patil.
Made this last night , with a two small potatoes..delicious! Thank you for sharing : )
welcome always and thankyou so much tanusha 🙂
Big big fan! Follow your recipes blindly! Bless you! Do keep up the wonderful work!
thankyou girija and god bless you too 🙂
Can I add potatoes too? If yes when should it b added. Coz its the navratras and I xant use onions.
yes you can add potatoes. dice them in small cubes. they will cook faster. and add them when you add the cabbage and peas.
Hi ….i had a query …first time i tried the recepie , it worked out really well and my husband loved it
i made it again after a few days ….the same procedure …but cabbage got burnt 🙁
i am unable to find out what went wrong .do you have any clue ?
sometimes even my bhindi gets slightly burnt
pls help
cabbage will get burnt, when the water dries out in the sabzi and if the flame is one high. its better to check after some minutes when making sabzis like this. if the water dries out in the plate, then add some more water. the pan also should be a shallow pan, so that the condensation inside is faster.
Dear sir,
I read ur receipy. it is a really very esy to cook. Bt I have one. Que. I.e. can I use boiled mutter inplace of simple. So I think. I do not need at water in it.
Pl reply.
thanks pinal. yes you can add boiled matar. then you don’t need to add water and just need to cook the bandh gobhi.
Hi Dassana
looks delicious adn will taste yumm too just like most of your recipes. If you are using frozen peas instead of fresh when would you add them, thanks
hi simmi, same as mentioned in the recipe. add them when you add the cabbage.
Today i made this at home and it came delicous..Thanks for sharing such a wonderful recipe
welcome anuradha. glad to know this.
Thank you for the recipe. I like gobi and mutter so i came across your recipe and i tried it… tasted just right. Thank you once again 🙂
welcome resh. thanks for sharing your positive feedback.
Im so glad i found this website i have made the masoor daal countless times and gobi matar once both turned out really good. The recipe is so simple and perfect. Thanks!
welcome mehvish. thanks for sharing your positive feedback.
This recipe even makes gobi delicious! (I never really liked gobi till I tried this!)
thanks manika for sharing positive feedback.
Am a Nigerian it gladens my heart when I see more recipies of indian, dnt be surprise a nigerian? yes. One thing is that i lv to cook so i can cook many of indian recipies bcs its easy and saves time when cooking. I lv and enjoy its Taest too {tnks} lv You.
thanks a lot joy. do try these recipes. they are easy except a few.
Life made easy by your recipes. First time cooking a success ! 🙂
Student from Pakistan
greetings 🙂 thanks and glad to know.
I m not so good at cooking. My sister told about this page to make my life easier. She follows this blog for most of the things she cooks. Recepies are awesome n u make it so simple. Ur great yar… thank uuuu…
welcome swetha. thanks to your sister for recommending the site… to you also for this sweet feedback.
Its tooooooooooo gooooooooooooood.i love it. I’m from south india. no words to appreciate .thank u.
welcome caroline
I love your recipes, but I don’t understand what you mean about the rimmed lid for the pan. It sounds like the water is on top of the lid, so how does it get inside the pan to create steam. Could you show a picture please? I’m in the UK. Thank you.
thanks. picture is there in the step by step pics of the lid. water is there on top of the lid. the steam from the pan heats up the water on the lid. and as a result condensation happens below the lid. due to this there is a lot of moisture/liquids in the pan. so most of the times one does not need to add water to the veggies. its best to use a shallow pan when using this method.
Hi,
I had a question about making idlis using idli Rawa in microwave, but was unable to leave a comment on the recipe page of the relevant recipe, hence asking over here.. Sorry about that.
Please, could you tell me how much time I should steam the idlis in a microwave? I don’t have idli stands for pressure cooker, but I do have an idli steamer for microwave.
Once again, sorry for commenting on another recipe, but I really do want to try out the idli recipe in microwave!
Regards,
Nivedita
thats alright nivedita. just pour the batter in the microwave idli steamer. you can microwave for about 3 minutes on full power. if not cooked, then microwave for some seconds or a minute more. also remember that even after removing the food from microwave, the food keeps on getting cooked.
Yamii ,,so simple recipe for bachelors. Thanks a lot for sharing this recipe.
welcome kshirod
nice and simple stir fry.. Perfect for roti / rice