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CABBAGE AND PEAS STIR FRY – HOW TO MAKE PATTA GOBHI MATAR KI SABZI

Hello! One of the things that I miss the most about my mom’s cooking is the patta gobhi matar ki sabzi. I was always the kid who would eat all their veggies. Eating healthy was instilled in me since a very early age. I usually loved everything my mom cooked. But fortunately I had never stayed away from home and it was only after I got married that I stayed away from home. And for the first time, I really started realising the importance, the taste and the memories associated with mom cooked food! While I miss everything that she cooked, Cabbage and Peas stir fry or Patta Gobhi Matar ki sabzi is one of my favorites till date! Even my husband loves it. So today, I am going to share this very easy and simple recipe of my favorite Patta Gobhi Matar ki sabzi.

cabbage and peas stir fry

This recipe is one of those where you get maximum flavor by using simple and minimal ingredients. I have seen some recipes where heavy ingredients such as heavy cream, cashew paste, lots of desi ghee are used. While I do enjoy occasional ‘rich’ food, I constantly search for recipes where I can use minimum amount of oil and other fattening ingredients and use simple flavorful ones to enhance the taste. I promote using lots of spices rather than cream and cashews to take the dish to the next level.

patta gobhi matar

cabbage-2

 

This is what I have learnt from my mother. She made simple food but hugely flavorful. While I commend myself for cooking tasty food, I am still a long long way to how she cooks. Don’t we all aspire to cook like our mothers?

Without much ado, let’s get straight to the recipe for this delicious Cabbage and Peas stir fry/ Patta Gobhi Matar ki sabzi.

Print Recipe
Cabbage and Peas Stir Fry
This is very simple recipe for delicious Patta Gobhi Matar ki sabzi.
cabbage and peas stir fry
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
cabbage and peas stir fry
Instructions
  1. In a pan, heat some oil. Add the cumin seeds and let them splutter.
  2. Add the heeng. Saute for 30 seconds. Add the sliced onions. Saute till the onions turn translucent and soft.
  3. Add the ginger garlic paste and saute for about a minute.
  4. Add the chopped tomato, all the powdered spices except garam masala powder and mix well. Add about 2 tbsp of water so that the masalas don't burn.
  5. Saute till the tomatoes become absolutely mushy and oil starts to separate from the masala.
  6. Add the chopped cabbage and peas along with chopped green chillies. Mix well such that all the cabbage is coated with the masala.
  7. Add about 2-3 tbsp of water. Mix well. Cook covered to low flame for about 10 minutes, till the cabbage becomes soft. Keep checking and stirring occasionally.
  8. Keeping the heat on low is very important. You dont want the masala to burn. So keep checking continually.
  9. Once the cabbage is 90% done, uncover and cook for another 3-4 minutes. Check the seasoning at this point. Add the garam masala powder and mix well.
  10. Garnish with chopped onions or coriander. Serve with hot chapatis!
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I hope you enjoyed this recipe. And I hope you give this a try.

Till next time…

XO, Sakshi!



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