Cabbage Peas Stir Fry is a very delicious side dish prepared with cabbage (bund/patta gobi), green peas, and a blend of Indian spices. This stir fry is also called by different names, including patta gobhi matar sabzi or bandh gobi matar in Hindi. For a low-carb or keto-friendly version, you can easily skip the green peas.
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 below.
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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.
- 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 1 tablespoon oil. Once the oil is hot, add ½ teaspoon cumin seeds and allow them to splutter.
Next, add 2 green chilies (finely chopped), 1 teaspoon minced ginger, and hing. Saute for a few seconds.
Add ½ cup green peas (I used frozen ones) and stir fry for a minute.
Then add spices like ½ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder, ¼ teaspoon sugar (optional), and salt, and stir well to combine.
Add 4 cups of 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 ½ teaspoon garam masala and 1 teaspoon 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 2 tablespoons 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 1 tablespoon oil to the POT. Once hot, add ½ teaspoon cumin seeds, and let them splutter. Next, add 1 teaspoon minced ginger, 2 green chili, and a pinch of hing (asafoetida). Saute for a few seconds.
Add 4 cups of shredded cabbage, ½ cup frozen green peas, ½ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 teaspoon coriander powder, ¼ teaspoon sugar (optional), salt, and 2-3 tablespoons of 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 ½ teaspoon garam masala and 1 teaspoon lemon juice, then mix well. If there's any excess water, switch to SAUTE mode and cook until you get your desired consistency. Garnish with 2 tablespoons of coriander leaves. Cabbage peas stir fry is ready.
What to Serve with Patta Gobi Sabzi?
Serve Patta gobhi ki subzi as a side dish with roti, chapati, paratha, poori, or other Indian bread.
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.
Storing & Reheating
Refrigerator: This cabbage pea stir fry will stay well in the refrigerator for up to 2-3 days in an air-tight container.
Reheat: Reheat it on the microwave or stovetop.
Cooking Tips
- Quick Release: I like cabbage to be a little crunchy and not mushy, so I do a Quick Pressure Release (QR) as soon as the instant pot beeps. If you want the cabbage peas to be softer, then wait for 5 minutes after the instant pot beeps and then release the pressure manually.
- Double a recipe: I have successfully doubled this recipe in my 6 quarts by doubling all ingredients and keeping the cooking time the same.
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.
Frequently Asked Questions
The answer is that most of these veggies naturally have a lot of water that they release when we cook them. So yes! This water is enough to cook them.
Since we are cooking these vegetable stir-fries in very little time, so 2-3 tablespoons of extra water are more than sufficient.
Too much liquid will pull the flavor out of foods unless otherwise specified in the recipe.
If using an 8 qt or a newer instant pot model that is more sensitive to burn issues, add ¼ cup of water before pressure cooking.
More Instant Pot Indian Curry Recipes
Cabbage Peas Stir Fry (Patta Gobi Matar)
Equipment
Ingredients
- 4 cups cabbage slice into fine long shreds (discard the stalk and thick stems)
- ½ cup green peas (fresh/frozen)
- 1 tablespoon coconut oil
- ½ teaspoon cumin seeds (jeera)
- 2 green chilies finely chopped
- 1 teaspoon ginger minced
- 1 pinch asafoetida (hing)
- ½ teaspoon ground turmeric (haldi)
- ¼ teaspoon red chilli powder or cayenne pepper (lal mirch)
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon sugar (optional)
- 2-3 tablespoons water (for instant pot only)
- 1 teaspoon lemon juice or [¼ teaspoon amchur powder (dry mango powder)]
- 2 tablespoons cilantro/coriander leaves (hara dhania) chopped, (optional)
- salt to taste
Instructions
Instant Pot Method:
- 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, water, and mix well. Make sure to scrape any spice if 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, Mix well. If there is any water, change the setting to SAUTE mode and get it to your desired consistency.Cabbage Peas Stir Fry are ready, serve with hot with chapatis, roti & parathas.
Stovetop Pot Method:
- Heat a pan/kadai on medium heat. Add oil to the pan. Once hot, add cumin seeds, and let them 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, red chili 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, Cabbage Peas Stir Fry is ready, serve hot with chapatis, roti & parathas.
Notes
Tips & 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.
- Quick Release: I like cabbage to be a little crunchy and not mushy, so I do a Quick Pressure Release (QR) as soon as the instant pot beeps. If you want the cabbage peas to be softer, wait for 5 minutes after the instant pot beeps and then manually release the pressure.
- Low-carb or Keto friendly: You can skip peas to make this low-carb/keto-friendly recipe.
- Double a recipe: I have successfully doubled this recipe in my 6 quarts by doubling all ingredients and keeping the cooking time the same.
Nutrition
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Laura
What kind of cabbage please.
Bhavana Patil
I used regular green cabbage