Patta Gobhi Matar Aloo | Cabbage Peas Potato Dry Curry | आलू पत्ता गोभी मटर सब्ज़ी

Wednesday, January 06, 2016

Every morning, it's a common struggle for most of the women about what to cook or pack for the lunch!
Cabbage Peas Curry is a good option if you prefer to have a dry and yet tasty curry for lunch box.

This recipe of Patta Gobhi Matar Aloo goes very well with all types of rotis (breads) like Chapati, Zeera Paratha, Plain Paratha or even whole wheat bread.
I usually make this sabzi with chapatis for our lunch box and sometimes as a side dish with Dal and Rice, even sandwiches can be made from the surplus curry.

Patta Gobhi Matar Aloo Recipe

Recipe Cuisine: Indian  |  Recipe Category: Side Dish
Prep Time 20 Mins  |  Cooking time: 25 Mins  |  Serves: 4-5


  • Shredded Cabbage । पत्ता गोभी - 3 cups
  • Green Peas । मटर  - 1/2 cup
  • Potato । आलू - 1 medium size
  • Onion । प्याज़ - 1 medium or 2 small 
  • Tomatoes । टमाटर - 1 medium or 2 small 
  • Ginger । अदरक - 1/2 inch finally chopped or grated
  • Garlic pod । लहसुन - 3 
  • Green Chillies । हरी मिर्च - 2 chopped
  • Oil । तेल - 2 tbsp
  • Cumin Seed । जीरा - 1/4 tsp
  • Mustard Seed । राई - 1/4 tsp
  • Asafoetida । हींग - a pinch (Optional) 
  • Turmeric powder / Haldi । हल्दी - 1/2 tsp
  • Chilli Powder । लाल मिर्च - 1 tsp
  • Coriander Powder / Dhaniya । पीसा हुआ धनिया - 1 tsp
  • Salt । नमक - 1.5 tsp or to taste
  • Water । पानी - 4-5 tsp
  • Lemon Juice or Dried Mango Powder / Amchoor । अमचूर  - 1/2 tsp
  • Coriander / Cilantro leaves । धनिया पत्ती - To garnish
  • Garam Masala । गर्म मसाला - 1/4 tsp
Procedure (Step by Step with Photos):
  1. Wash, peel and cut the potato and onion length wise. 
  2. Take green Chillies, Garlic and Ginger in a Mortar and Pestle (ओखली), add pinch of salt and grind it to a coarse paste.
  3. In a pan or Kadhai, add oil and when it is nice and hot, add Mustard Seeds. When the seeds splutter, add Cumin seeds and Asafoetida (हींग) optionally.
  4. Now, turn the flame to medium-low and add the chopped Onion and saute for a minute; now add chilli, ginger and garlic paste and saute for a few seconds. We don't have to brown the onion as it will cook along with potatoes in the next step as well.
  5. Add diced potatoes and if you are using fresh Green Peas, add them along with the potatoes and saute it for 4-5 minutes or till potatoes get little tender.
  6. Now, add Turmeric, Coriander and Chilli powder, mix them well and add Cabbage, Tomatoes and Green Peas (Note: I am using Frozen Green Peas, thus added at this step as frozen pease don't take much time to get cooked)
  7. Mix well and cook for 5 minutes on medium flame uncovered.
  8. Now, add salt and 4 tsp of water; mix well and cook the vegetable for 12-15 minutes on low flame with the lid on the pan. (Note: Stir the vegetables couple of times and make sure it not sticking at the bottom; if more water is needed, add 2 or 3 tsp and cook the potatoes and peas completely).
  9. Once the vegetables are cooked completely, switch off the flame and add Dried Mango Powder, Garam Masala and Coriander leaves; mix well and let it rest for 4-5 minutes with the lid on.
  10. Serve it hot with Chapati, Paratha or Dal Chawal 
Step by Step Photos:

Add oil in the pan. When it is hot, add Mustard Seeds. Add Cumin Seeds as soon as the Mustard Seeds splutter.

Add Onion and saute it for 1 min. After that, add Ginger-Garlic-Green Chilli paste and saute it for 30-40 seconds
Add diced Potatoes.

 Mix well and cook in for 4-5 minutes till Potatoes become slightly soft.

Add Chilli, Turmeric and Coriander Powder and mix well.

Add chopped Cabbage, Peas and Tomatoes.

Mix well and saute for 5 minutes uncovered on medium flame.

Add 4 tea-spoons of water, cover with lid and let it cook 12-15 minutes or till Sabzi cooked completely.

When cooked completely, add chopped Coriander leaves, Garam Masala and Amchoor Powder.

Mix well and serve the Sabzi with Paratha or with Dal Chawal.

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