bandh gobhi matar recipe | cabbage green peas recipe

4.86 from 7 votes

bandh gobi matar recipe - easy to prepare spiced punjabi recipe of cabbage and green peas.

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bandh gobhi matar recipe with step by step photos – a home cooked dry sabzi recipe of cabbage and 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. this recipe is vegan as well as gluten free.

few more similar recipes on the blog are gobi matar, dry aloo matar, aloo gajar matar and aloo gobi matar recipe.

this punjabi recipe of bandh gobi matar goes very well with chapatis or phulkas. i usually make this sabzi with chapatis and sometimes as a side dish with dal-rice. the veggie dish also goes well as tiffin box lunch.

if you are looking for more cabbage recipes then do check:

bandh gobhi matar recipe below:

bandh gobhi matar recipe, cabbage green peas recipe
4.86 from 7 votes
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bandh gobhi matar recipe | cabbage green peas recipe

bandh gobi matar recipe - easy to prepare spiced punjabi recipe of cabbage and green peas.

course side dish
cuisine north indian, punjabi
prep time 15 minutes
cook time 45 minutes
total time 1 hour
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

  • 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 (haldi)
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon garam masala powder
  • 1 teaspoon cumin seeds (jeera)
  • 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

how to make recipe

  1. rinse the cabbage first. then shred the cabbage with a knife or in a food processor. you can also chop the cabbage.
  2. rinse the peas and keep aside. finely chop the onions and tomatoes.

making bandh gobhi matar recipe

  1. heat oil in a frying pan or kadai without handles (wok). splutter cumin first.
  2. then add ginger-garlic paste. stir and saute till their raw aroma goes away.
  3. add chopped onions and saute till they become translucent.
  4. add tomatoes. stir and then add turmeric powder, red chilli powder and coriander powder.
  5. stir and saute till you see oil releasing from sides of the mixture.
  6. add the shredded or chopped cabbage/patta gobhi. add green peas/matar.
  7. stir very well and season with salt.
  8. 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.
  9. a couple of times, remove the lid carefully and stir the cabbage-peas sabzi.
  10. cover and continue to cook till the peas are softened. if the water dries up in the rimmed lid, then add some more water.
  11. 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.
  12. serve bandh gobi matar with chapatis or phulkas. this bandh gobi matar also tastes good with bread.

step by step bandh gobhi matar recipe

1. heat 1.5 to 2 tbsp oil in a frying pan or kadai without handles (wok). splutter 1 tsp cumin first.

heat oil - making bandh gobhi matar recipe

2. then add ¾ to 1 tsp ginger-garlic paste (½ inch ginger and 2 to 3 cloves of garlic, crushed to a paste in a mortar-pestle). stir and saute till their raw aroma goes away.

add ginger garlic paste - making bandh gobhi matar

3. add 1 medium sized finely chopped onion (½ cup finely chopped onion) and saute till they become translucent.

add onions to make bandh gobhi matar recipe

4. add 1 medium to large sized chopped tomato (½ cup of finely chopped tomatoes).

add tomatoes to make bandh gobhi matar

5. stir and then add ¼ tsp turmeric powder, ½ tsp red chilli powder and ½ tsp coriander powder.

add spices - making bandh gobhi matar recipe

6. stir and saute till you see oil releasing from sides of the mixture.

stir bandh gobhi matar masala

7. add 200 grams shredded or chopped cabbage/band gobhi/patta gobhi (4 cups of shredded cabbage).

add cabbage, add bandh gobhi

8. add ¾ to 1 cup of fresh green peas/matar.

add matar, add green peas

9. stir very well and season with salt.

stir patta gobhi matar

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.

cooking patta gobhi matar recipe

11. a couple of times, remove the lid carefully and stir the cabbage-peas sabzi. cover and continue to cook till the peas are softened. if the water dries up in the rimmed lid, then add some more water.

cooking bandh gobi matar recipe

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 tsp garam masala powder and chopped coriander leaves. mix well.

cooking bandh gobi matar recipe

serve bandh gobi matar with chapatis or phulkas. this bandh gobi matar also tastes good with bread.

bandh gobi matar recipe, patta gobi matar recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. 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.