Pea and Cabbage Curry
Patta Gobhi Matar, a traditional North Indian Pea and Cabbage Curry, combines shredded cabbage with green peas and aromatic spices.
Servings: 6
Calories: 81kcal
Cost: $7
Equipment
- Lidded pan
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion sliced
- 2 garlic cloves minced
- 1 inch piece of ginger peeled and minced
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon red chili powder adjust to taste
- 1 medium cabbage finely shredded
- 1 cup peas fresh or frozen, no need to thaw, 160g
- 2 medium tomatoes chopped or 10 baby tomatoes, halved
- 1 cup water 235ml
- Salt and pepper to taste
Instructions
- 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 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. Taste and season with salt and pepper.
Nutrition
Calories: 81kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 10mg | Potassium: 210mg | Fiber: 3g | Sugar: 3g | Vitamin A: 581IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg