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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.
Course Main course, Lunch
Cuisine Indian
Keyword cabbage potato peas stir fry, cabbage stir fry, patta gobhi alu matar, Patta gobhi ki sabji
Prep Time 10 minutes
Cook Time 20 minutes
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.