step by step cookimg of bandh gobhi matar recipe, how to make patta gobhi matar recipe

bandh gobhi matar recipe, how to make patta gobhi matar recipe

bandh gobhi matar recipe with step by step photos – a home cooked dry sabzi recipe of cabbage and green peas.

like most of my recipes this is also lightly spiced sabzi. everyday home cooked indian food is not heavy on fat (oil, butter, ghee) and spices. they are healthy as well as nutritious too. this recipe is vegan as well as gluten free.

this punjabi recipe of bandh gobi matar goes very well with chapatis or phulkas. i usually make this sabzi with chapatis and sometimes as a side dish with dal-rice. the veggie dish also goes well as tiffin box lunch.

few more similar recipes in the blog are gobi matar, dry aloo matar, aloo gajar matar andaloo gobi matar recipe.

lets start step by step bandh gobhi matar recipe:

1. heat oil in a frying pan or kadai without handles (wok). splutter cumin first.

2. then add ginger-garlic paste. stir and saute till their raw aroma goes away.

3. add chopped onions and saute till they become translucent.

4. add tomatoes.

5. stir and then add turmeric powder, red chilli powder and coriander powder.

6. stir and saute till you see oil releasing from sides of the mixture.

7. add the shredded or chopped cabbage.

8. add green peas/matar.

9. stir very well and season with salt.

10. stir again and cover the pan with a rimmed lid filled with water. when using this method of cooking, you don’t need to add water to the veggies. steam is formed in the pan and the veggies cook in the steam.

11. a couple of times, remove the lid carefully and stir the cabbage-peas sabzi. cover and continue to cook till the peas are softened. if the water dries up in the rimmed lid, then add some more water.

12. once the peas are cooked, if there is any moisture in the pan, then simmer the veggies on a low flame till all the moisture is a bit dried up. i usually keep some moisture in the veggies. lastly add garam masala powder and chopped coriander leaves. mix well.

serve bandh gobi matar with chapatis or phulkas. this bandh gobi matar also tastes good with bread.

if you are looking for more veggie recipes then do check cabbage upkari, cabbage thoran, cabbage foogath, matar mushroom, aloo gobi methi tuk, aloo methi and punjabi gajar matar sabzi.

bandh gobhi matar recipe below

bandh gobhi matar recipe | patta gobhi matar recipe

 

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

bandh gobi matar recipe - easy to prepare spiced punjabi recipe of cabbage and green peas.

AUTHOR: dassana

RECIPE TYPE: side

CUISINE: north indian, punjabi

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 200 gms cabbage/band gobhi/patta gobhi, 4 cups of shredded cabbage
• ¾ to 1 cup of fresh peas/matar
• 1 medium onion, half cup of finely chopped onion
• 1 medium to large tomato, half cup of finely chopped tomatoes
• ¼ tsp turmeric powder/haldi
• ½ tsp kashmiri red chilli powder
• ½ tsp coriander powder/dhania powder
• ½ tsp garam masala powder
• 1 tsp cumin seeds/jeera
• ¾ to 1 tsp ginger-garlic paste. ½ inch ginger and 2 to 3 cloves of garlic, crushed to a paste in a mortar-pestle
• 1.5 to 2 tbsp oil
• salt as required

INSTRUCTIONS

1. rinse the cabbage first. then shred the cabbage with a knife or in a food processor. you can also chop the cabbage.
2. rinse the peas and keep aside. finely chop the onions and tomatoes.
3. heat oil in a frying pan or kadai without handles (wok). splutter cumin first.
4. then add ginger-garlic paste. stir and saute till their raw aroma goes away.
5. add chopped onions and saute till they become translucent.
6. add tomatoes. stir and then add turmeric powder, red chilli powder and coriander powder.
7. stir and saute till you see oil releasing from sides of the mixture.
8. add the shredded or chopped cabbage/patta gobhi. add green peas/matar.
9. stir very well and season with salt.
10. stir again and cover the pan with a rimmed lid filled with water. when using this method of cooking, you don't need to add water to the veggies. steam is formed in the pan and the veggies cook in the steam.
11. a couple of times, remove the lid carefully and stir the cabbage-peas sabzi.
12. cover and continue to cook till the peas are softened. if the water dries up in the rimmed lid, then add some more water.
13. once the peas are cooked, if there is any moisture in the pan, then simmer the veggies on a low flame till all the moisture is a bit dried up. i usually keep some moisture in the veggies. lastly add garam masala powder and chopped coriander leaves. mix well.
14. serve bandh gobi matar with chapatis or phulkas. this bandh gobi matar also tastes good with bread.