
Cabbage Peas Sabzi (Patta Gobi Matar)
Indian Veggie Delight cooked this in a YouTube Short. SeeMeCook wrote it up from the Short as a full recipe and added ingredient weights and nutrition.
Watch the original ShortA simple, healthy, and flavorful Indian stir-fry made with shredded cabbage, green peas, and aromatic spices. This quick vegetarian dish is perfect for a weekday lunch or dinner served with roti or paratha.
- Time
- 25 minutes
- Equipment
- Stovetop
- Cuisine
- South Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 2 g
- 1 g
- 6 g
- 10 g
- 210 g
- 75 g
- 1 g
- 1 g
- 2 g
- 1 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 330 g before cooking, which is about 85 g per serving.
Steps
Heat 2 tablespoons of oil in a pan or kadai over medium heat.
Add 1 teaspoon of cumin seeds and a pinch of asafoetida (hing) to the hot oil. Let the seeds sizzle.
Add the finely chopped ginger and slit green chilies. Sauté for about 30 seconds until fragrant.
Add 3 cups of shredded cabbage and 1/2 cup of green peas to the pan.
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.
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.
Once the vegetables are cooked, sprinkle 1/4 teaspoon of garam masala and fresh chopped coriander leaves over the top.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 98
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 7 g
- Fiber
- 3 g
Where the calories come from
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