Patta Gobi Matar Sabzi | Cabbage & Peas Stirfry Recipe

Cabbage and peas stir fry is common side dish one can find in buffets or in any Indian food stall/restaurants mostly those serves office people here in Singapore.  For the reason that it's quick, easy and taste good plus cheaper to have as a side dish it's popular among food joints.  It's a very simple recipe and can be done in jiffy, perfect for weekday lunch box.  It's goes well with paratha or dal rice, sambar-rasam rice combo.  For me I like the bright color combination this dish brings and it's light so makes it perfect with my dal fry, these pictures are not doing justices to the recipe so try it to get the actual idea about this dish.

Cabbage & Peas Stirfry Recipe

Prep time: 5 Minutes
Cook time: 12 Minutes
Total time: 17 Minutes
Serves: 4

Ingredients:

Cabbage - 1 small head [or 5 cups loosely packed]
Peas - 1 Cup [ I used frozen peas]
Oil - 1 tbsp
Asafoetida/Hing - A Pinch
Cumin Seeds - 1 tsp
Green Chilli - 3 [ I used red chilli]
Turmeric Powder - 1/2 tsp
Salt - To Taste

Method:

1. Wash, shred cabbage and chop chillies. (I used red to have contrast colors)
2. In a pan or wok heat oil add hing, cumin seeds and allow to splutter. Add chillies and saute for 30 seconds, add peas.

3. Saute peas for 3-4 minutes or until it becomes soft. (if you are using fresh peas then you have to cook longer time, or you can blanched fresh peas and then use it)
4. Add cabbage and mix well, cook for 5 minutes in medium flame.

5. Add turmeric powder, salt and mix everything well. Cook for 2 minutes or until cabbage is cooked but not soggy and off flame.

Serve warm with rice dal/rasam/sambar or paratha ...just anything that fancy you.

Have a nice day ~~

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