Cabbage Peas Potato Stir Fry | Patta gobhi Recipe | How to make patta gobhi ki sabzi | Recipe to make cabbage peas Potato Stir Fry with step by step instructions

Vegan and gluten free Cabbage Peas Potato Stir Fry | Patta gobhi Recipe is a simple, quick, Indian-style cabbage recipe that doesn’t uses onion or garlic and has a perfect blend of simple spices.

This is one of the most commonly cooked vegetable recipes in Indian kitchens, though it’s made differently in every household.

It gets ready in less than 30 minutes and pairs well with almost any dal/lentils like Masoor dal tadka /Pink lentils, Tri dali dal, Sabut Masoor Dal Recipe | Akha Masoor Dal | Brown Lentils curry or Green gram curry.

Cabbage Peas Potato Stir Fry | Patta gobhi Recipe ingredients

Cabbage: Use fresh green cabbage. Don’t use any other like purple or napa cabbage for this recipe.

Potatoes: Any variety you can use.

Green peas:  Preferably Fresh but frozen also works well. I have used frozen peas, so soak them in water for sometime and use.

Tomatoes: We prefer to use grated ones as they blend well with curry. But you can chop it fine and add.

Cooking oil: For most Indian recipes generally sunflower or refined oil is used. However, you can also cook it in choice of oil like olive, canola or vegetable oil.

Spices: I have used cumin seeds and black mustard seeds.

Coriander powder: to flavour the Indian cuisine recipes that is generally used in every savoury recipe.

Turmeric powder:  Again a very important ingredient for Indian cooking which gives a bright yellow color to the dish.

Red chili powder: We prefer less spicy so Kashmiri red chili powder works well plus gives the dish a nice color.

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Cabbage Peas Potato Stir Fry

Vegan and gluten free Cabbage Peas Potato Stir Fry | Patta gobhi Recipe is a simple, quick, Indian-style cabbage recipe that doesn't uses onion or garlic and has a perfect blend of simple spices.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main course, Lunch

Cuisine: Indian

Keyword: cabbage potato peas stir fry, cabbage stir fry, patta gobhi alu matar, Patta gobhi ki sabji

Servings: 3

Author: Lata Lala

Ingredients

• 3 cups Green Cabbage Patta Gobi, thinly shredded
• 1 Potato medium size cubed
• 1/4 cup Fresh /Frozen Peas shelled
• 1 Green chili finely chopped
• 1 tomato grated
• 1 teaspoon Oil
• 1 teaspoon Mustard seeds Rai
• 1 teaspoon Cumin seeds Jeera
• 1/4 teaspoon Turmeric powder Haldi
• 1 teaspoon Coriander Powder Dhania
• 1/4 teaspoon Red Chilli powder
• Salt as per your taste

Instructions

• Clean wash and shread patta gobhi/cabbage roughly into thin long jullienes.
• If using frozen peas, then soak in water for 5 minutes and if using fresh ones no need to soak it. Just wash it well and keep it aside.
• In a pan put oil. Add mustard seeds & cumin. Let it crackle. After that, add chopped potatoes, green peas and green chili. Cover and cook on low flame for a while.
• Next, add chopped cabbage. Stir well, add salt to taste, turmeric, red chili powder and coriander powder. Mix well, cover, cook till potatoes and peas turn tender.
• Then add pureed tomato. Mix gently. Cover again and cook on low flame. Once done, garnish with fresh coriander leaves and serve hot with fulka/chapati/flatbread.

Notes

1. Do not overcook as the cabbage need to be crunchy for this stir-fry.

2. You can add chopped/grated carrots along with peas and potatoes.

3. You may increase or decrease the spice level according to your preference.

Step by step instructions and pictorial presentation to make  Cabbage Peas Potato Stir Fry | Patta gobhi Recipe

Clean wash and shread patta gobhi/cabbage roughly into thin long jullienes.

If using frozen peas, then soak in water for 5 minutes and if using fresh ones no need to soak it. Just wash it well and keep it aside.

In a pan put oil. Add mustard seeds & cumin. Let it crackle. After that, add chopped potatoes, green peas and green chili. Cover and cook on low flame for a while.

Next, add chopped cabbage. Stir well, add salt to taste, turmeric, red chili powder and coriander powder. Mix well, cover, cook till potatoes and peas turn tender.

Then add pureed tomato. Mix gently. Cover again and cook on low flame. Once done, garnish with fresh coriander leaves and serve hot with fulka/chapati/flatbread.

Special Notes

1. Do not overcook as the cabbage need to be crunchy for this stir-fry.

2. You can add chopped/grated carrots along with peas and potatoes.

3. You may increase or decrease the spice level according to your preference.