Cabbage Peas Sabzi (Patta Gobi Matar)

Ingredients

• 2 tbsp Oil (Vegetable or mustard oil)
• 1 tsp Cumin seeds (Jeera)
• 1 pinch Asafoetida (Hing)
• 1 inch Ginger (Finely chopped or grated)
• 2 Green chilies (Slit or chopped)
• 3 cup Cabbage (Finely shredded)
• 0.5 cup Green peas (Fresh or frozen)
• 0.25 tsp Turmeric powder (Haldi)
• 0.5 tsp Red chili powder (Adjust to taste)
• 1 tsp Coriander powder (Dhania powder)
• Salt (To taste)
• 0.25 tsp Garam masala (Added at the end)
• 2 tbsp Fresh coriander leaves (Chopped for garnish)

Steps

1. 1

   Heat 2 tablespoons of oil in a pan or kadai over medium heat.

2. 2

   Add 1 teaspoon of cumin seeds and a pinch of asafoetida (hing) to the hot oil. Let the seeds sizzle.

3. 3

   Add the finely chopped ginger and slit green chilies. Sauté for about 30 seconds until fragrant.

4. 4

   Add 3 cups of shredded cabbage and 1/2 cup of green peas to the pan.

5. 5

   Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Mix everything well to coat the vegetables with the spices.

6. 6

   Cover the pan with a lid and cook on low-medium heat for 8-10 minutes, or until the cabbage and peas are tender. Stir occasionally to prevent sticking.

7. 7

   Once the vegetables are cooked, sprinkle 1/4 teaspoon of garam masala and fresh chopped coriander leaves over the top.

8. 8

   Give it a final mix and serve hot with roti, paratha, or as a side dish with rice and dal.

Notes

You can add a squeeze of lemon juice at the end for extra tanginess. If using fresh peas, they may take slightly longer to cook than frozen ones.

Nutrition per serving

• Main Course
• Side Dish
• Vegetarian
• Vegan
• Gluten-Free
• Indian
• Healthy
• Stir-fry