Pea Cabbage Curry

Patta Gobhi Matar, a traditional North Indian mild Pea and Cabbage Curry, combines shredded cabbage with green peas and aromatic spices. It's simple, healthy, and perfect for everyday meals.

Pea and Cabbage Curry (Patta Gobhi Matar) is a tasty Indian curry that is easy to make, full of flavor, and comes together in about 30 minutes.

I love how this dish manages to be both comforting and light at the same time. The cabbage cooks down beautifully, and the peas provide a pop of sweetness that balances the warmth of the spices.

This recipe is one of those that you can make on a busy weeknight or when you’re in the mood for something hearty but not too heavy.

I find myself making this curry often because it’s quick, requires ingredients I usually have in my pantry, and is a great way to sneak in some veggies without even thinking about it. It's a big dose of nutritious cabbage.

The cumin, turmeric, and garam masala infuse the dish with aromatic flavors that make it feel special even though it’s made from such humble ingredients. Trust me, this curry is far from bland. And don’t get me started on the ginger and garlic—those are the little touches that make the whole dish come alive.

Now, I know what you might be thinking: "Cabbage in a curry? Isn’t that a little weird?" But I promise, once you give this a try, you’ll see that cabbage can hold its own in curries. It soaks up all the wonderful spices while keeping a little crunch, making it a great base for the peas.

The best part? You don’t need a ton of ingredients, and you don’t even have to slave over the stove for hours. It’s all about letting the flavors meld together with minimal fuss.

Patta Gobhi Matar is a classic dish in Indian cuisine, particularly popular in North India. It's a great example of how simple ingredients, when combined with aromatic spices, can create something deeply flavorful.

Try it as part of an Indian feast, along with Turmeric Rice, Easy Naan Bread, Easy Bombay Aloo, and Red Lentil Dahl.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Variations
• Serving Suggestions
• Storage
• Top tips
• FAQs
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

Cabbage Curry with Peas, (Patta Gobhi Matar) is one of those dishes that checks all the boxes. It's quick to make, easy to customize, and extremely flavorful. Serve it with roti, rice, or just eat it on its own. Here’s why you should make it:

• Minimal Ingredients: You don’t need to buy anything fancy. Most of the ingredients can be found in your regular pantry or local grocery store.
• Flavorful and Aromatic: The spices—cumin, coriander, turmeric—combine in such a way that they transform basic cabbage into something special.
• Healthy and Nutritious: Packed with vegetables, it’s full of fiber and vitamins. It’s a great way to sneak in some healthy eating without sacrificing flavor.
• Flexible: You can adjust the spices and make it as mild or spicy as you like. Plus, you can substitute ingredients based on what you have in your kitchen.
• Perfect for Meal Prep: This curry is one of those dishes that tastes even better the next day, making it a great make-ahead option.

Ingredients

• Cabbage: The star of the dish. It soaks up the flavors beautifully and gives the curry a lovely texture. If you’re not a fan of cabbage, you can substitute with kale or spinach for a different twist.
• Peas: I use frozen peas, but fresh peas work just as well. They add sweetness and a pop of color.
• Onion: Adds depth and sweetness to the base of the curry. You can use yellow or red onion based on what you have.
• Tomatoes: Fresh tomatoes provide the acidic balance to the dish. You can also use canned tomatoes if fresh ones aren’t available.
• Garlic and Ginger: These aromatic ingredients are essential for the flavor profile of the curry. They add warmth and fragrance.
• Spices (Cumin Seeds, Ground Coriander, Ground Cumin, Garam Masala, Turmeric, Red Chili Powder): These spices are the backbone of this curry. They give it that distinct Indian flavor, and you can adjust the amounts to your taste and leave out any that you don't have.
• Vegetable Oil: I use vegetable oil to cook the curry, but you can also use ghee or coconut oil for a richer flavor.
• Water: Helps cook the cabbage and peas and meld the spices together. You can use vegetable broth if you prefer a deeper flavor.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Shred the cabbage with a knife or mandolin. Discard the hard centre core.

Heat the oil in a large pan or wok over medium heat, then add the onions and sauté until they turn golden brown, about 5-7 minutes.

Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant, then stir in the turmeric, ground coriander, ground cumin, garam masala, and red chili powder. 

Add the shredded cabbage, peas, tomatoes and water to the pan. Stir to coat them in the tomato-spice mixture.

Cover with a lid and cook for 10–12 minutes on medium heat, stirring occasionally, until the cabbage is tender and the peas are cooked through.

Variations

• Potatoes: Dice and add potatoes for a heartier version of pea cabbage curry.
• Carrots: For a bit of sweetness and color. Try Roasted Carrot Curry.
• Paneer: For a more indulgent version, add some cubed paneer. Check out this Paneer Butter Masala.
• Spicy Version: Increase the amount of red chili powder or add green chilies for an extra kick.
• Coconut Milk: For a creamier curry, add a splash of coconut milk.
• Chickpeas: Add cooked chickpeas for additional protein and texture. Try Chickpea Curry.
• Tofu: Add crispy tofu from this Tofu Curry.

Serving Suggestions

Try serving your pea cabbage curry with more Indian side dishes and curries for a full Indian feast! Try some Chapatis, Rotis, or check out these tasty options:

Storage

Storage: Pea Cabbage Curry stores well in the refrigerator for up to 3 days.

Freezing: You can freeze the curry for up to a month. Just make sure to let it cool completely before transferring to an airtight container.

Make-Ahead: This curry actually tastes better the next day when the flavors have had time to develop. You can easily make it a day in advance.

FAQs

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