Cabbage matar- a simple stir fry of cabbage and green peas.
Cabbage matar is a simple,healthy north indian style stir fry. It is made with cabbage , green peas and few basic spices. This is gluten free, low carb and a vegan dish. It can be served with roti, paratha or as a side dish with daal chawal.
In Hindi cabbage is named as patta gobhi and band gobhi . My grandmother calls it करमकल्ला (Karamkalla) but now this name is not so popular …it can be paired well with many vegetables ie carrots, potato, peas,corn, capsicum,tomatoes etc.
This cabbage matar is a simple stir fry which is made for roz ka khana , without much spices and oil. You can make it in a pan or in a pressure cooker .Addition of tomatoes is optional . Fresh or frozen you can use any type of green peas to make it. I have not used any garam masala or ginger in it but you can add if you want to. You can also add a small cubed potato in it if you like potato in the sabji.
Serve this cabbage matar ki sabji with paratha roti or rice. You just need a bowl of daal or some raita to serve with this , it is also a very good recipe for lunch box and the leftover can be stuffed in a roll or sandwich.
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Cabbage Matar ki sabji
Cabbage matar- a simple stir fry of cabbage and green peas.
Ingredients
- 400 gm Cabbage / Patta Gobhi
- 1 cup Green Peas / Hari Matar
- 1 medium Tomatoes / Tamatar
- 2 Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak minced
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1/3 tsp Sugar / Chini
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Mango Powder / Amchoor Powder
- to taste Salt / Namak
- 1/3 cup Fresh Coriander / Cilantro / Hara Dhaniya
tadka/tempering
- 4 tbsp Cooking Oil
- 1 tsp Mustard Seeds / Rai *
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- few Curry Leaves / Kadi Patta
Instructions
- Wash the cabbage, remove the outer few leaves and then shred into thin slices or cubes as per your choice.
- Wash the peas and keep aside.
- Heat oil in a pan and add mustard seeds , cumin seeds , curry leaves and asafoetida.
- Now add chopped green chilies, ginger and saute for few seconds and then add the chopped tomatoes and saute for few seconds.
- Add turmeric and the chopped cabbage ,green peas and salt, mix well
- Cover with a lid and cook on low heat. keep checking and stirring it in between.
- No need to add water in the sabji, it get cooked with the steam and moisture released from the cabbage.
- When the peas and cabbage get cooked and become soft then open the lid and add chili powder,coriander powder, sugar and mango powder.
- Mix well and cook for 2 minutes on low heat so the spices also roast well.
- If there is some moisture or water in the sabji then increase the heat and stir fry it to dry the moisture.
- Lastly switch off the heat and add chopped fresh coriander and mix.
- Serve hot with roti or rice.
Notes
- Can use fresh or frozen any type of peas or add potatoes instead of peas.
- Quantity of peas can be adjusted as per your preference.
- Can use lemon juice instead of mango powder.