Cabbage Peas Stir Fry Patta Gobi Matar

Cabbage peas stir fry is a staple at my home—quick and easy to make in under 15 minutes. It’s vegan, gluten-free, and a healthy side dish that pairs well with Indian flatbreads like roti, paratha, or naan, as well as basmati rice and dal fry. Other dry stir-fry veggies I often prepare at home include aloo methi, aloo gobi, and zucchini sabzi. Leftover cabbage peas sabzi often gets used as a delicious filling for wraps or sandwiches in my house. You may also like my cabbage potato peas curry recipe. Cabbage is a low-carb vegetable, making this cabbage stir fry an ideal option for those on a keto diet. To keep it keto-friendly, simply skip the green peas. You can explore a collection of more keto indian recipes from my blog. Today, I have shared how to make cabbage peas stir fry, stovetop, and Instant Pot pressure cooker methods. More Indian Cabbage Recipes

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Ingredients

Cabbage: Slice cabbage into fine long shreds (discard the stalk and thick stems) Green Peas: I used frozen green peas in this recipe as fresh peas are not available all year round. If you get fresh peas, use them; they taste the best. Ginger: use freshly minced or homemade ginger paste for the best flavor. Green Chili: I used 2 Indian green chili peppers for the heat. Oil: I used olive oil in this recipe, you can use any cooking oil. Spices: Cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala. Lime juice: use freshly squeezed lime/lemon juice. You can also substitute it with amchur powder (dry mango powder).

How to Make Cabbage Peas Sabzi

Heat a pan or kadai over medium heat and add oil. Once the oil is hot, add cumin seeds and allow them to splutter. Next, add green chilies, minced ginger, and hing. Saute for a few seconds. Add green peas and stir fry for a minute. Then add spices like turmeric powder, coriander powder, sugar, and salt, and stir well to combine. Add shredded cabbage and mix well. Close the lid, and cook on medium-low heat for 6-8 minutes until the cabbage and peas are tender. Stir occasionally. Once done, sprinkle garam masala and lemon juice, Mix well. Switch off the flame when there is still some crunch to the cabbage. You dont want them to be too mushy or overcooked. Garnish with coriander leaves. Your cabbage peas stir fry is ready—serve it hot with chapatis, roti, or parathas.

How to Make Cabbage Peas Stir Fry in Instant Pot Pressure Cooker

Press SAUTE on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, and let them splutter. Next, add minced ginger, green chili, and hing (asafoetida). Saute for a few seconds. Add shredded cabbage, green peas, turmeric powder, red chili powder, coriander powder, sugar, salt, and water. Mix well, making sure to scrape any spices that may be sticking to the pot. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute. When the instant pot beeps, Do a QUICK RELEASE(QR). Sprinkle garam masala and lemon juice, then mix well. If there’s any excess water, switch to SAUTE mode and cook until you get your desired consistency. Cabbage peas stir fry is ready.

Storing & Reheating

Refrigerator: This cabbage peas stir fry will keep well in the refrigerator for up to 2-3 days in an air-tight container. You can also enjoy it with basmati rice and dals like dal fry or moong dal with boondi raita on the side. If you have leftover sabzi, you can use it to fill in veggie wraps or sandwiches for your breakfast or evening snack. Reheat: Reheat it on the microwave or stovetop.

Variations

Spicy: If you want cabbage sabji to be spicier, add more red chili powder or increase the quantity of green chilies. Tanginess: If you don’t have lemon juice, then replace it with ¼ teaspoon of dry mango powder (amchur powder) for this patta gobi recipe. Onion & Tomato: You can also add onions and tomatoes to this cabbage curry recipe, but I like it without these. Low-carb or keto-friendly: You can skip green peas to make this low-carb/keto-friendly recipe.