This simple and flavorful Indian spiced cabbage and peas dish is a regular side served in Indian homes. An authentic, humble dish that calls for a handful of basic Indian spices and takes very little time to make in an Instant Pot.
What is Indian Cabbage and Peas (Bandh Gobi Matar Sabzi)?
This Indian cabbage and peas stir fry goes by many different names, including bandh gobi matar or patta gobi matar. Both patta gobi and bandh gobi translate to “cabbage,” and matar means “peas.”
Chances are you won’t find this dish served in an Indian restaurant – it’s not fancy, and it doesn’t call for cream or butter. But go into an Indian home, and you may find this on regular dinner rotation – at least, that was the case for me, growing up in a Punjabi home. This is real Indian food – or maybe I should say “everyday Indian food.” Cabbage and peas sabzi is the kind of thing an Indian mama/parent will make for you.
I’ve mentioned this in previous blog posts, but the great thing about cooking Indian vegetables in an Instant Pot is that you can cook a “dry” dish. Not everything you cook needs to end up wet and soupy. This cabbage dish is a great example of a stir-fry/sauté dish you can make in a pressure cooker. It takes far less time than if you were to make it on the stovetop, and you don’t need to add much water to the pot because vegetables naturally release water.
That said, when you make this recipe, please be sure to use freshly sliced cabbage. Pre-cut cabbage will become overcooked/mushy under pressure.
Here are more “dry” veggie sides to try:
This recipe is pretty much suitable for most diets/lifestyles. It’s naturally vegan and gluten-free. It’s simple and tasty.
You can serve this cabbage sabzi with a side of dal and roti/flatbread or basmati rice. It’d be great with my toor dal or dal makhani or langar dal. Pretty much any type of dal. It would be great with any meat dish too.
Let me know what you think of this cabbage peas sabzi!
Instant Pot Indian Cabbage and Peas
Instant Pot Indian Cabbage and Peas
Ingredients
- 2 tablespoons oil of choice
- 1 teaspoon black mustard seeds
- 1 teaspoon minced ginger
- 1 small cabbage approx. 28 ounces, sliced or shredded
- 1 cup frozen peas
Spices
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne adjust to taste
- 1 tablespoon water
- Cilantro garnish
Instructions
- On a 6 qt Instant Pot, press the sauté button, add the oil and allow it to heat up for a minute. Once it’s hot, add the mustard seeds. When the mustard seeds begin to pop, add the ginger, stir, then add the cabbage and peas. Sprinkle the spices on top, add the water and give everything a good mix.
- Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Mix well, garnish with cilantro and serve
Sonit says
This is the second time I’ve made it and the family loves it. Simple, tasty and quick to make. Reminds me of my grandma’s cooking. Thank you Ashley. 🙏🏽
Ashley - My Heart Beets says
So glad to hear that it reminds you of your grandma’s cooking – that’s the best compliment. Thanks Sonit!
Sharon says
Wonderful! Since our children are grown and I am only cooking for my husband and I, I have gotten into the habit of freezing full meals in rectangular Pyrex glass dishes. So, on busy days, when I need to prepare dinner, all I need to do is take 2 glass dishes out of the freezer, take off the plastic lids and put them in the oven. I made this side dish and froze it alongside rice and chicken korma. It reheated perfectly! Tasted just as good as when we ate it fresh.
Thank you Ashley!
Drew Peacock says
“Chances are you won’t find this dish served in an Indian restaurant”
but i have! at buffet at “Apna Punjab” in Massachusetts.
I think i’ll try to make this as stir fry with store bought shredded cabbage, how bad could it be?
Mark Fletcher says
Indian restaurants love to serve this on lunch buffets, because cabbage is cheap. I’d eaten it for years before ever making it for the first time.
Ashley - My Heart Beets says
Mark, yes so economical and filling and tasty!
Barbara Flanigam says
When I read the recipe, I questioned such a tiny bit of water. I did add 2 more tablespoonfuls, but that wasn’t enough either. 1st recipe that ever burnt my Instapot. Very disappointed.
Ashley - My Heart Beets says
Barbara, sorry to hear that! Did you use a 6 quart? If using an 8 quart that has more surface area and would require more water. I’m surprised though that nearly a quarter cup didn’t work given how much water cabbage itself releases… sorry again!
Sonit says
This is the servings time I’ve made it and the family lives out. Simple, tasty and quick to make. Reminds me of my grandma’s cooking. Thank you Ashley. 🙏🏽
Ashley - My Heart Beets says
Sonit, so happy to hear that! Thanks for letting me know how much you like this 🙂