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  • Writer's pictureheutemalindisch

Patta Gobhi Matar Sabzi - White Cabbage Pea Stir Fry

Patta Gobhi Matar is a homemade dry curry made with white cabbage and green peas. This recipe is both vegan and gluten free. It is a healthy and delicious meal when combined with Chapati or Paratha or served as a side dish with dal- rice.

White cabbage is also called patta gobhi or bandh gobhi in Hindi. Green peas are called matar.

There are some vegetables that go great with green peas, such as cauliflower, potatoes and carrots. White cabbage is also one of them.

Like most of my recipes, this lightly spiced sabzi (vegetable stir fry in Hindi) is healthy and nutritious. It is very often on the daily meal plan at home because it is light on fat (oil, butter, ghee) and spices, and quite quick to prepare.

This Punjabi recipe of Patta Gobi Matar goes very well with chapatis or parathas as I mentioned earlier. I usually make it with chapatis and sometimes as a side dish with dal rice. The veggie dish is also super as a tiffin (packed lunch).

Ingredients for Patta Gobhi Matar

White cabbage - This is the main ingredient in this recipe. Try to use organic cabbage to get the best taste and health benefits.

Green peas - You can use frozen or fresh peas.

Oil - I make this curry in vegetable oil, but canola oil, peanut oil or light olive oil work great too.

Spices - You'll need cumin, coriander powder, turmeric powder, red Kashmiri chili powder and Garam Masala.

Serving suggestions

Serve Patta Gobhi Matar with daily meals with Dal and Chapati or Basamti Rice.

You can also use it as a filling for sandwiches, wraps, burritos, tacos and quesadillas.

Storage suggestions

Patta Gobhi Matar can be stored in an airtight container in the refrigerator for up to 4 days.

You can also freeze it for up to 3 months. Just thaw and reheat before serving.


  • 200g gobhi or patta gobhi (white cabbage), shredded.

  • ¾ to 1 cup frozen matar (peas)

  • 1 medium onion, chopped finely

  • 1 medium to large tomato, chopped finely

  • ¼ tsp turmeric powder

  • ½ tsp. red Kashmiri chili powder

  • ½ tsp coriander powder

  • ½ tsp Garam Masala

  • 1 tsp cumin seeds

  • ½ tsp ginger paste

  • ½ tsp garlic paste

  • 1½ tbsp oil

  • 1 tsp salt

  • 1 tbsp chopped coriander leaves for garnish


First wash the cabbage and then chop it with a knife or in a food processor. You can also chop the cabbage.Rinse the peas and set aside. Finely chop the onions and tomatoes.

Heat oil in a kadai (wok) or frying pan. Add cumin seeds and fry until they start to crackle.

Then add ginger paste and garlic paste. Stir and fry until their raw aroma fades.

Add chopped onions and sauté until they become translucent.

Add tomatoes. Stir everything and then add turmeric powder, red chili powder and coriander powder.

Stir and sauté until oil separates from the sides of the mixture.

Add the chopped or shredded patta gobhi (white cabbage) and mix well.

Then add green matar (peas). Stir very well and add salt.

Stir again and cover the pan with a rimmed plate and fill it with water. With this cooking method, you don't need to add water to the vegetables. Steam will build up in the pan and the vegetables will cook in the steam.

Carefully remove the lid a few times and stir. Keep cooking everything until the peas are soft. If the water dries in the edge of the lid, add a little more water.

Once the peas are cooked and there is moisture in the pan, simmer the vegetables on low heat until all the moisture has dried up a bit. I usually keep some moisture in the vegetables. Finally add Garam Masala and chopped coriander leaves. Mix well.

Serve Patta Gobhi Matar with mit Chapatis oder Dal-steamed rice . Patta Gobhi Matar slso tastes good with bread.


  • I used frozen peas because they are easily available in supermarket here. You can use fresh peas but you need to cook them first until they are a bit soft.

  • Sprinkling Garam Masala at the end is optional, but definitely adds to the flavor.

  • Whenever you cook with cumin seeds or mustard seeds, fry them a bit until they crackle and only then add the next ingredients. If you don't crackle them, they will add a bitter taste to your dish.

  • If you don't like cumin seeds, you can use mustard seeds instead or add 1/4 teaspoon mustard seeds and 1/4 teaspoon cumin seeds.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued.

Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



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