Patta Gobhi Matar Sabzi
A simple home-style cabbage and green pea sabzi that cooks quickly and tastes gently spiced, slightly sweet, and comforting. It pairs beautifully with roti, dal, or plain rice for an everyday Indian meal.
For 4 servings
- prep · ~15 min
Prep the vegetables.
1.Shred the cabbage finely and set it aside.2.Slice the onion, chop the tomato, slit the green chilies, and chop the ginger.3.Measure the peas, spices, coriander leaves, and lemon juice so everything is ready to cook. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a kadai over medium heat. Add cumin seeds and let them crackle, then add asafoetida for a few seconds.
TIPKeep the heat medium so the cumin releases flavor without burning. - saute · ~4 min
Cook the onion, chili, and ginger.
Add onion, green chili, and ginger. Sauté for 3 to 4 minutes until the onion turns soft and lightly golden.
- saute · ~4 min
Add the tomato and ground spices.
1.Add chopped tomato and cook until it softens (2-3 min).2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Mix well and cook for 1 minute so the spices lose their raw taste. - saute · ~2 min
Add the cabbage and peas.
Add shredded cabbage and green peas. Toss well so the masala coats the vegetables evenly.
- simmer · ~10 min
Cover and cook the sabzi until tender.
1.Add water and mix once.2.Cover the pan and cook on low heat for 8 to 10 minutes.3.Open and stir once or twice during cooking so the sabzi cooks evenly.TIPDo not add too much water or the sabzi will turn soggy instead of semi-dry. - saute · ~3 min
Dry out any extra moisture.
Remove the lid and cook for 2 to 3 minutes, stirring gently, until the cabbage is tender and the sabzi looks semi-dry.
- garnish · ~1 min
Finish with garam masala, coriander leaves, and lemon juice.
Sprinkle garam masala over the sabzi, add coriander leaves and lemon juice, then toss gently.
- serve
Serve hot.
Serve Patta Gobhi Matar Sabzi hot with roti, paratha, or dal and rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred the cabbage finely and fairly evenly so it softens quickly without turning patchy or mushy.
- 2Do not overcrowd the kadai; if your pan is small, cook uncovered a little longer so the sabzi stays semi-dry.
- 3Let the onions turn lightly golden before adding tomato; that gives the sabzi a sweeter, deeper base.
- 4Add only the listed splash of water, because cabbage releases its own moisture as it cooks.
- 5Stir just once or twice while covered so the cabbage cooks evenly but does not break down too much.
- 6Finish the lemon juice off the heat or on very low heat to keep its fresh tang bright.
- 7This sabzi tastes even better after 15 to 20 minutes of rest, when the cabbage absorbs the masala fully.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a good nonstick pan; the cabbage still softens in its own moisture, making it lighter for everyday meals.
no onion no garlicNo-onion-no-garlic
Skip the onion entirely and increase ginger slightly for a satvik-style version that still tastes warm and aromatic.
jainJain
Omit onion and asafoetida if needed, and use extra tomato, ginger, and coriander for a clean, simple Jain-friendly sabzi.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want the mild sweetness of cabbage and peas balanced by more heat.
Why this is on our healthy list.
Fiber-Rich Vegetables
Cabbage and green peas add fiber, which helps make this everyday sabzi filling and well-suited to a balanced meal.
Plant-Based Nutrients
This dish brings together cabbage, peas, tomato, ginger, and coriander, offering a range of vitamins and protective plant compounds.
Light Everyday Side
Because it uses modest oil and very little water, the sabzi stays light while still feeling satisfying with roti or rice.
Frequently asked questions
Usually too much water was added or the pan stayed covered too long. Cabbage releases plenty of moisture, so cook uncovered at the end until the sabzi looks semi-dry.
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