Patta Gobhi Aloo Matar: Cabbage Potato Peas Curry

You will find a delicious mix of flavors, textures and colors in this patta gobhi aloo matar ki sabzi (cabbage potato peas curry). There’s crunch from cabbage, tender starchiness from potatoes, a slight sweetness from peas, all ensconced in a mustard and spice flavor base.

Especially recommended if you want a break from onion and garlic.

You Need:

[Serves 4-6]

• Cabbage – 1 medium
• Potatoes – 2 large
• Peas – 1 cup
• Carrot – 1
• Tomatoes – 3
• Pepper powder – 1/4 teaspoon
• Red chili powder – 1 teaspoon
• Coriander powder – 1/2 teaspoon
• Cumin powder – 1/2 teaspoon
• Turmeric powder – 1/4 teaspoon
• Salt – to taste
• Fenugreek seeds – 1/4 teaspoon
• Cumin seeds – 1/2 teaspoon
• Mustard seeds – 1/2 teaspoon
• Asafoetida powder – 1/4 teaspoon
• Mustard oil – 2 tablespoons
• Coriander leaves – for garnishing

How To Make Cabbage Peas Potato Curry:

1. Chop the vegetables

Peel and chop the potato into 2-cm cubes.

Chop the cabbage into 3-cm pieces.

Scrape and slice the carrot into 2-cm pieces.

Shell the peas (if fresh) or thaw (if frozen).

Cut the tomatoes into similar-sized strips.

2. Cook

Heat mustard oil in a skillet or kadhai.

Add the tadka ingredients to it in quick succession: fenugreek seeds, mustard seeds, cumin seeds, asafoetida powder.

As soon as the fenugreek seeds turn a dark shade, set heat to low and transfer chopped potatoes to the kadhai. Stir to coat with the oil.

After 2 minutes, tip in the chopped carrots and cabbage, along with shelled peas.

Give it all a turn, cook on medium heat for 5 minutes, and add the dry spice powders: cumin powder, coriander powder, turmeric powder, red chili powder, pepper powder, and salt.

Mix again and let the spices cook with the vegetables for another 5 minutes. Now add the sliced tomatoes.

Add a small cup of water to the kadhai. Bring to a boil, then set the heat to low.

Cover the pan with a lid and let the vegetables cook undisturbed for 6-7 minutes. Uncover, stir and keep a watchful eye on the kadhai from this point onwards. Check if the vegetables have softened to your liking. If not continue to cook covered; if yes switch off the heat.

Sprinkle chopped coriander leaves over the cooked vegetables.

Patta gobhi aloo matar (cabbage potato peas curry) is ready.

Serve hot with chapatis or parathas.

Notes:

Also try other mixed vegetable recipes: potato pumpkin masala, sabziwale rajma, shalgam gajar matar.