Peas & Cabbage Rice Recipe – Authentic Indian Vegetable Rice

Last Updated on 4 months by Neha Deshmukh

Peas & Cabbage Rice Recipe – Authentic Indian Vegetable Rice

Introduction

There’s just something so comforting about a simple, flavorful bowl of rice, isn’t there? This Peas & Cabbage Rice is one of those dishes I keep coming back to – it’s quick, easy, and packed with flavour. I first made this when I was craving something light yet satisfying, and it’s been a family favourite ever since! It’s a wonderful way to sneak in some extra veggies, and honestly, it just tastes like home. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s ready in under 30 minutes, making it perfect for busy weeknights. It’s also incredibly versatile – you can easily adjust the spice level to your liking. Plus, it’s a fantastic way to use up leftover rice. But most of all, it’s just bursting with delicious Indian flavours that will leave you wanting more.

Ingredients

Here’s what you’ll need to make this delightful Peas & Cabbage Rice:

• 3 cups cooked rice (about 450g)
• 1 big onion, thinly sliced
• 1 tsp ginger garlic paste
• 2-3 green chillies, slit
• 1/3 cup frozen or fresh peas (about 75g)
• 1 tomato, chopped
• 1.5 cups thinly sliced cabbage (about 150g)
• As needed salt
• 1/4 tsp turmeric powder
• 3/4-1 tsp chilli powder (adjust to taste)
• 1/2 tsp garam masala powder
• 2 tbsp oil
• 1 tsp ghee
• 1 tsp mustard seeds
• 2 red chillies, broken into pieces
• 8-10 cashew nuts
• 1 sprig curry leaves
• Generous amount coriander leaves, chopped
• 1/4 cup grated coconut (optional)

Ingredient Notes

Let’s talk ingredients! Ghee is key here – it adds a beautiful richness and aroma that you just can’t replicate with oil alone. Don’t skip it if you can help it! Mustard seeds and curry leaves are the foundation of South Indian tempering, and they create such a lovely fragrant base.

Spice levels can vary hugely depending on where you are in India. I usually go for around ¾ tsp of chilli powder for a mild-medium heat, but feel free to adjust it to your preference. Some people like to add a pinch of asafoetida (hing) along with the mustard seeds – it adds a unique savoury flavour. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil and ghee in a large pan or pot over medium heat.
2. Add the mustard seeds, red chillies, cashew nuts, asafoetida (if using), and curry leaves. Sauté until the cashews turn golden brown and the mustard seeds start to splutter. This usually takes about 30-60 seconds.
3. Add the sliced onions and green chillies. Cook until the onions are translucent, about 3-5 minutes.
4. Stir in the ginger garlic paste and sauté for another 1-2 minutes until fragrant. You’ll know it’s ready when you can really smell the garlic and ginger!
5. Add the chopped tomatoes, turmeric powder, chilli powder, and garam masala. Cook until the tomatoes soften and become mushy, around 5-7 minutes.
6. Mix in the peas and cabbage. Cover the pan and cook on low heat until the cabbage is tender, stirring occasionally. This should take about 8-10 minutes. If it starts to stick, add 1-2 tsp of water.
7. Season with salt and mix in the cooked rice until everything is well combined. Make sure the rice is nicely coated with the spices.
8. Garnish with fresh coriander leaves and grated coconut (if using). Serve hot!

Expert Tips

• Using day-old rice works really well for this recipe – it tends to be less sticky.
• Don’t overcrowd the pan when sautéing the spices. This will ensure they cook evenly.
• Taste as you go and adjust the seasoning accordingly.

Variations

• My friend Priya adds chopped carrots and beans to her version for extra colour and nutrients.
• For a richer flavour, you can add a tablespoon of cashew paste along with the tomatoes.
• My grandmother always used to add a squeeze of lemon juice at the end for a bit of tang.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with an equal amount of oil. Everything else stays the same!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala is also gluten-free, as some brands may contain hidden gluten.

Spice Level Adjustment

• Mild: Use ½ tsp chilli powder or omit it altogether.
• Medium: Use ¾ – 1 tsp chilli powder.
• Hot: Use 1 ¼ – 1 ½ tsp chilli powder, or add a pinch of cayenne pepper.

Festival Adaptations

This recipe is generally suitable for many festivals, but it’s best to check specific dietary restrictions if you’re cooking for a vrat (fast). Some vrat recipes exclude onions and garlic.

Serving Suggestions

Peas & Cabbage Rice is delicious on its own, but it’s even better with a side of raita (yogurt dip) or appalam (papadums). A simple dal (lentil soup) also makes a lovely accompaniment.

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

What type of rice is best for this recipe?

Any long-grain rice like basmati or jasmine rice works well. You can also use medium-grain rice, but it might be a bit stickier.

Can I use fresh tomatoes instead of frozen?

Absolutely! Fresh tomatoes are great. Use about 2 medium-sized tomatoes, chopped.

How can I adjust the spice level of this dish?

Start with a smaller amount of chilli powder and taste as you go. You can always add more, but you can’t take it away!

Can this be made ahead of time?

You can prepare the vegetable mixture ahead of time and store it in the refrigerator. Then, simply add the cooked rice and heat through when you’re ready to serve.

What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a pungent spice with a unique flavour. It’s often used in Indian cooking to aid digestion. You can find it at most Indian grocery stores, usually in powder form.