Wednesday, February 15, 2017



Tastes vary when it comes to vegetables. However, there are some vegetables which seem to be generally more popular than others. These include Cabbage ( Patta Gobhi or Band Gobhi in Hindi) and Green Peas ( Mattar/Matar in Hindi). Together too they make a good combination.

I am fond of green peas and cabbage as is evident from several recipes of these two veggies in this blog, such as Cabbage Stuffed Capsicum, Spinach and Cabbage Parantha, Methi Mutter Pasanda, and Matar ka Shorba.

Today's recipe, adapted from a YouTube video by VahChef is a simple to make yet tasty subzi or side dish which goes well with rice or with roti, phulkas, and any other type of Indian flat breads.

I used frozen green peas but fresh green peas would do as well. If you are using fresh green peas, you would, of course, add them in cooked form.

  • Patta Gobhi (Cabbage) shredded, 3 cups
  • Mattar (Green Peas), 1 cup 
  • Mustard Seeds, 1 tsp
  • Cumin Seeds, 1/2 tsp
  • Medium-sized Onions, chopped, 2
  • Curry Leaves, a few
  • Ginger Garlic Paste, 1 tsp
  • Asafoetida, a pinch
  • Turmeric Powder, 1/2 tsp
  • Chilly Powder, 1 and 1/2 tsp, or to taste
  • Coriander Powder, 1 tsp
  • Medium-sized Tomatoes, chopped, 2
  • Coriander Leaves, chopped, 2 tbsp 
  • Oil, 1 to 1 and 1/2 tbsp
  • Salt, to taste

Heat oil in a kadhai and when it gets hot add the mustard seeds, when they splutter add the cumin seeds and let them sizzle
Add the chopped onion and curry leaves and saute
To this, add the ginger garlic paste, asafoetida and saute till the raw smell goes 
Add the turmeric powder, chilly powder, coriander powder and salt and saute for a few seconds taking care that the powders don't get burnt
Now add the green peas (frozen or cooked) and the shredded cabbage, sprinkle very little water and cook covered on medium/low flame till the cabbage gets done
(Remember that the cabbage gets cooked fast. We want it to get cooked yet remain crunchy and not get overcooked)
Next add the chopped tomato, and chopped coriander leaves and mix them thoroughly 
Cover the kadhai and switch off the flame allowing the tomatoes to cook in the retained heat
Transfer the subzi to a serving bowl
Serve hot with rice, rotis or phulkas 

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