Cabbage With Peas (Bund Gobi And Mater)

January 12th, 2009 filed under Gluten Free, Vegan, Vegetables Sauteed / Dry
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Bund gobi with matar is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.

Serves 3 to 4

Cabbage PeasIngredients

  • 4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)
  • 1 1/4  cup frozen peas
  • 2 tablespoons oil
  • Pinch of asafetida (hing)
  • 1 teaspoon cumin seeds (jeera)
  • 1/2  teaspoon mustard seeds (rai)
  • 2 green chilis half the way slit
  • 1/4  teaspoon ground turmeric (haldi)
  • 1/4  teaspoon cayenne pepper (lal mirch)
  • 3/4  teaspoon salt
  • 1/4  teaspoon sugar
  • 2 tablespoons chopped cilantro (hara dhania)

Method

  1. Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  2. Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
  3. Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
  4. Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
  5. Next add the lemon and cilantro.
  6. Serve hot.

If you enjoyed the recipe for Cabbage With Peas (Bund Gobi And Mater), here are more great recipes you should try from Manjula's Kitchen.

74 Responses to “Cabbage With Peas (Bund Gobi And Mater)”

  1. […] even better than it looks! Or, if you are in the mood for something Indian, try this scrumptious Green Cabbage with Peas recipe. It’s easy and quick without compromising on the flavours. You can also whip sandwiches, […]

  2. browndude03 says:

    Yesterday, I cooked it using your simple recipe :) I did not have frozen peas, hing, and cilantro; however, it was still delicious. My wife and I enjoyed eating it with wheat roti. One thing I could improve upon next time is to cut or shred my cabbage as well as yours. Thank you for sharing your recipe.

  3. matt nannery says:

    this tastes absolutely lovely, manjula. eating it now. savory and crunchy!
    i didn’t have any mustard seed and had to substitute fresh parsley–I still have some in my garden in rochester ny in november–for cilantro.
    beautiful blouse, btw.

  4. Cliona says:

    I love this recipe! When I cooked it the first time I had left overs but I kept going back to the kitchen to have a little extra spoonful. I can honestly say this is the first time I have craved a cabbage dish. I live in Ireland where cabbage is a very cheap winter vegetable so I am delighted to have found this recipe. I’ve been recommending your recipes to all my friends.

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