Cabbage and Peas Recipe – Authentic Indian Stir-Fry with Garam Masala

Last Updated on 3 months by Neha Deshmukh

Cabbage And Peas Recipe – Authentic Indian Stir-Fry With Garam Masala

Introduction

There’s just something so comforting about a simple Indian stir-fry, isn’t there? This Cabbage and Peas recipe (often called Patta Gobhi Matar in Hindi) is one of those dishes I keep coming back to. It’s quick, healthy, and packed with flavour – perfect for a weeknight meal when you want something delicious without spending hours in the kitchen. I first made this when I was a student, trying to recreate the flavours of home with limited ingredients, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just another veggie stir-fry. The magic lies in the blend of spices, especially the warm, aromatic garam masala. It’s a wonderfully versatile dish too – you can adjust the spice level to your liking and serve it with roti, rice, or even as a side dish. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to make this flavourful Cabbage and Peas stir-fry:

• 2 tablespoons oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 teaspoon ginger garlic paste
• ¾ cup onions, sliced
• ½ to ¾ cup tomatoes, chopped
• ⅓ to ½ teaspoon salt (adjust to taste)
• ⅛ teaspoon turmeric powder
• ½ teaspoon red chili powder (or more, to taste)
• ¾ teaspoon garam masala
• ¼ to ½ cup green peas (fresh or frozen)
• 4 to 5 cups cabbage, chopped
• 2 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients to make this recipe shine:

• Garam Masala: This is the flavour backbone of this dish. It’s a blend of warming spices like cinnamon, cardamom, cloves, and cumin. Every family has their own blend, so feel free to use your favourite! You can find it at most Indian grocery stores, or even online.
• Spice Levels: Indian cooking is all about personal preference. If you like things mild, start with ¼ teaspoon of red chili powder. If you like a kick, go up to ¾ teaspoon or even a full teaspoon!
• Oil: Traditionally, we use mustard oil for its pungent flavour, especially in North India. However, vegetable oil, canola oil, or even sunflower oil work perfectly well too. I often use sunflower oil for a lighter taste.
• Fresh vs. Frozen Peas: Both work great! If using frozen, you don’t need to thaw them beforehand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan or wok over medium heat. Once hot, add the cumin and mustard seeds. Wait for them to splutter – this releases their flavour!
2. Add the ginger garlic paste and fry for about 30 seconds, until it becomes fragrant. Don’t let it burn!
3. Now, add the sliced onions and cook until they turn translucent. Then, stir in the chopped tomatoes, salt, and turmeric powder. Cook until the tomatoes soften and become mushy – about 5-7 minutes.
4. Time for the spice! Add the red chili powder and garam masala. Sauté for 1-2 minutes, stirring constantly, to prevent burning. This step really blooms the spices and fills your kitchen with an amazing aroma.
5. Add the green peas and cook for about a minute. Then, fold in the chopped cabbage and mix well, ensuring everything is coated in the spice mixture.
6. Stir-fry on medium-high heat for 8-10 minutes, or until the cabbage is tender yet still has a bit of a crisp bite. You want it cooked through, but not soggy.
7. Finally, garnish with fresh coriander leaves.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook in two batches to ensure the cabbage stir-fries properly.
• Keep stirring! This prevents sticking and ensures even cooking.
• Taste and adjust the seasoning as you go. Everyone’s palate is different.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: As mentioned before, adjust the red chili powder to your liking. A pinch of cayenne pepper can also add a nice kick.
• Quick Weeknight Version: Use pre-shredded cabbage to save time.
• Regional Variations:
  • South Indian: Add a pinch of asafoetida (hing) along with the cumin and mustard seeds for a unique flavour.
  • North Indian: A squeeze of lemon juice at the end brightens up the flavours beautifully. My grandmother always added a tiny bit of amchur (dry mango powder) too!

Serving Suggestions

This Cabbage and Peas stir-fry is incredibly versatile. Here are a few ways to enjoy it:

• Serve hot with roti or chapati (Indian flatbread).
• Pair it with steamed rice for a complete meal.
• Enjoy it as a side dish with dal (lentils) and other Indian curries.
• It’s also delicious served with a dollop of plain yogurt.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of oil is best for this stir-fry? Mustard oil is traditional, but vegetable, canola, or sunflower oil work well too.
• Can I use frozen peas in this recipe? Absolutely! No need to thaw them first.
• How can I adjust the spice level? Start with less red chili powder and add more to taste.
• What is Garam Masala and where can I find it? It’s a blend of warming spices. You can find it at Indian grocery stores or online.
• Can this dish be made ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop the veggies, measure the spices) ahead of time to save time during cooking.