How to Cook Patta Gobhi Matar?

Patta Gobhi Matar is a type of subzi. It is a winter favourite dish of all. People start craving for this dish as soon as there is onset of winter when they see green peas and cabbages which are tender. Kids like to relish this dish in their childhood when their mothers prepare it for them. Youngsters like this recipe to serve as a meal. Adults love this dish because it is “quite often winter subzi for lunch box “which goes well with harey pyaz aur aloo ki subzi.

This curry or subzi is a North Indian cuisine basically it is a favourite of Punjabi families and all people throughout the length and breadth of the nation. This dish along with sarson ka saag, makki ki roti and rajma or chholey is cooked frequently in Punjabi families with key ingredients like peas and cabbage and new winter potatoes.

While cooking this dish it is important to know the order of adding the proper ingredients in the proper vessel and in the proper way. Little changes in a simple dish yields a completely separate tasty dish. People should properly adhere to the procedure so that the flavour of the dish is not changing. This curry marks winters and is a part of it.


Patta Gobhi Matar dish is a dry curry that is made at home.  It is spiced lightly. Home-made cooked food in India is low in fat because butter, ghee and oil and spices are added in required amounts to the dishes. These recipes are nutritious and healthy. This recipe is a vegetarian dish and is gluten-free.

This Bandh Gobhi Matar can be served along with phulkas or chapattis. It can also be served as side dish along with rice and dal. This veggie recipe may be given to children in their tiffin box for lunch. This recipe can be eaten daily. People grow up by eating simple vegetarian dishes sautéed with tomatoes, spices and onions.

Patta Gobhi Matar is easy to make so it may aid those people who may be novice to Indian style of cooking. This is food that can be comfortably made. It has no remote fancy regarding itself. Fresh peas should be used. Cabbage is chopped lengthwise and finely.


  • Medium sized cabbage -500gm-1
  • Medium new potatoes-300gm-4
  • Medium tomatoes-180gm-3
  • Green peas shelled and fresh-200gm
  • Chopped finely ginger-2 tablespoon
  •  Green chillies chopped-2 teaspoon
  • Red onion chopped-1 cup
  • 2 teaspoon-turmeric powder
  • 2 teaspoon-cumin powder
  • 1 teaspoon-black pepper powder
  • 4 tablespoon -mustard oil
  • Cumin seeds whole-1 teaspoon
  • Salt


Roughly chop cabbage after cleaning it. Potatoes are cubed and rinsed after cleaning it. There is no requirement of peeling the potatoes in case of healthy skin. Tomatoes are chopped and set aside. Mustard oil is heated. Cumin seeds whole are tipped. Add chopped green chillies, onions and ginger immediately when cumin crackles. Fry it by stirring it for some time. Add potatoes that are cubed. Add turmeric powder and salt. Fry it by stirring it till potatoes get cooked half. Keep heat low medium such that all things get evenly cooked.

Add green peas, and rest powdered spices. Mix them nicely. Cook for the time till peas start shrivelling. Then add tomatoes and cook it till mushiness of tomatoes is obtained by covering it. Add cabbage chopped, mix them nicely and cook till cabbage becomes translucent and gets limp. Do not cook the cabbage on temperature of high flame. Do not cook it a lot. Retain bite so that there is no loss of taste.

Patta Gobhi Matar is the blend of new potatoes earthiness, tomatoes fresh tartness and winter vegetable sweetness. Heat in subzi is adjusted by adjustment of chilli or pepper. Add peas if needed. Potatoes bring about whole-someness to the meal. It is served with kaali dal. This subzi is advised to be prepared in winters, though in summers also you can relish it. But actual taste yields only in winters.