Cabbage Peas Recipe – Authentic Indian Stir-Fry with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Cabbage Peas Recipe – Authentic Indian Stir-Fry with Mustard Seeds

Hey everyone! If you’re looking for a quick, flavorful, and totally satisfying Indian side dish, you have to try this Cabbage Peas Stir-Fry. It’s a staple in my family – simple enough for a weeknight, but packed with enough flavour to impress. I first made this when I was just starting to learn to cook, and it quickly became a go-to because it’s so forgiving and delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Cabbage Peas recipe (also known as Patta Gobhi Matar in Hindi) is a beautiful blend of textures and tastes. The slight crunch of the cabbage, the sweetness of the peas, and the lovely pop of mustard seeds create a truly delightful experience. It’s ready in under 20 minutes, making it perfect for busy evenings. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with roti, paratha, or even rice.

Ingredients

Here’s what you’ll need to make this amazing stir-fry:

• 1 medium cabbage, finely chopped (about 500g)
• ½ cup + 2 tablespoons peas (about 120g) – fresh or frozen work great!
• 1 onion, finely chopped
• 4-5 curry leaves
• ½ teaspoon mustard seeds
• 3/8 teaspoon turmeric powder (about 1.5g)
• ½ teaspoon coriander powder (about 2.5g)
• ½ teaspoon red chili powder (adjust to taste – about 2.5g)
• Salt to taste
• 1.5 teaspoons oil (about 7.5ml)
• 1 teaspoon lemon juice (optional)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Mustard Seeds: A South Indian Flavour Boost

Mustard seeds are essential for that signature South Indian flavour. They must be tempered in hot oil to release their aroma and pop! Don’t skip this step.

Curry Leaves: The Aromatic Heart of the Dish

Fresh curry leaves are best, if you can find them. They add a unique, citrusy aroma that’s just incredible. You can find them at most Indian grocery stores. If you absolutely can’t find them, you can skip them, but it won’t be quite the same.

Cabbage: Choosing the Right Variety

Green cabbage is the most common choice for this recipe, and it works beautifully. Look for a firm head of cabbage with tightly packed leaves. Red cabbage can also be used, but it will give the dish a slightly different flavour and colour.

Peas: Fresh vs. Frozen – What’s Best?

Honestly? Both work! Fresh peas are lovely when in season, but frozen peas are super convenient and just as nutritious. No need to thaw them before adding them to the pan.

Spice Blend: Understanding Turmeric, Red Chili & Coriander

These spices are the backbone of Indian cooking. Turmeric adds colour and a subtle earthy flavour, red chili powder brings the heat, and coriander powder adds a warm, aromatic note. Feel free to adjust the amount of red chili powder to suit your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important! It usually takes about 30 seconds.
2. Add the chopped onion and curry leaves. Sauté until the onions turn translucent and slightly golden brown, about 3-4 minutes.
3. Now, add the chopped cabbage, salt, turmeric powder, red chili powder, and coriander powder. Mix everything really well, making sure the cabbage is nicely coated with the spices.
4. Add the peas and give it another good mix. Cover the pan and cook for 5-6 minutes, or until the cabbage is tender-crisp. You want it to still have a little bite!
5. Finally, sprinkle with chat masala or garam masala for an extra layer of flavour. If you like a little tang, add a squeeze of lemon juice and mix well.
6. Serve hot with roti, paratha, or your favourite Indian bread.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the cabbage in two batches to ensure it cooks evenly.
• For a more intense flavour, you can add a pinch of asafoetida (hing) along with the mustard seeds.
• If the cabbage starts to stick to the pan, add a tablespoon of water and scrape the bottom.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chili powder for a milder flavour. For extra heat, add a chopped green chili along with the onions. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptation – Simple Weekday to Festive Treat: Add a tablespoon of grated coconut towards the end of cooking for a festive touch. My grandmother always made it this way during Diwali.

Serving Suggestions

This Cabbage Peas Stir-Fry is incredibly versatile. Here are a few ideas:

• Serve it as a side dish with dal and rice.
• Stuff it into parathas for a delicious and healthy lunch.
• Enjoy it as a light and flavourful dinner with roti.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

What type of oil is best for this cabbage peas stir-fry?

Mustard oil is traditional and adds a lovely flavour, but any neutral oil like vegetable oil or sunflower oil will work just fine.

Can I use frozen cabbage instead of fresh?

I wouldn’t recommend frozen cabbage for this recipe. It tends to become mushy when cooked. Fresh cabbage holds its texture much better.

How can I make this dish less spicy?

Simply reduce the amount of red chili powder, or omit it altogether. You can also add a little sugar to balance the heat.

What is the best way to store leftover cabbage peas?

Store in an airtight container in the refrigerator for up to 3 days.

Can I add other vegetables to this stir-fry?

Absolutely! Carrots, potatoes, or even cauliflower would be delicious additions. Just adjust the cooking time accordingly.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!