This humble yet flavorful Indian spiced cabbage and peas dish is a regular side served in Indian homes. The recipe is simple and calls for a handful of basic Indian spices and takes very little time to make in an Instant Pot.
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 “cauliflower” 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 – it’s pretty basic. But go into an Indian home and you might find that it’s a regularly served dish – at least, that was the case for me growing up in a Punjabi home. This is “real” Indian food – or maybe I should say “every day” Indian food. Cabbage and peas sabzi is the kind of thing an Indian mama/parent would make for you.
I’ve mentioned this several times in previous blog posts, but the great thing about cooking Indian vegetables in an Instant Pot is that they don’t all have to be some sort of veg curry. You don’t want to drown your vegetables in sauce all the time. This cabbage dish is a great example of a stir-fry/sauté dish that 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 veggies naturally release water.
I have several dry-ish veggie sides already on the blog:
- aloo gobi
- turnip sabzi
- arbi (taro root)
- green bean thoran
- beetroot thoran
- aloo beans
- achari aloo baingan
- stuffed karela (bitter melon)
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!Print
This recipe for shredded cabbage and peas is a simple side dish that calls for a handful of basic Indian spices. I recommend serving this dish alongside lentils or a meat based curry.
- 2 tablespoons oil of choice
- 1 teaspoon black mustard seeds
- 1 teaspoon minced ginger
- 1 small cabbage (approx. 28 ounces), shredded
- 1 cup frozen peas
- 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
- 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