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 minutesminutes
Cook Time 20 minutesminutes
Servings 3
Author Lata Lala
Ingredients
3cupsGreen CabbagePatta Gobi, thinly shredded
1Potato medium sizecubed
1/4cupFresh /Frozen Peasshelled
1Green chilifinely chopped
1tomatograted
1teaspoonOil
1teaspoonMustard seedsRai
1teaspoonCumin seedsJeera
1/4teaspoonTurmeric powderHaldi
1teaspoonCoriander PowderDhania
1/4teaspoonRed Chilli powder
Saltas 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.