Monday, March 28, 2016

Bandhgobi matar sabzi / Cabbage-peas stirfry

When we talk about Punjabi cuisine we end up drooling and thinking about the famed rajma chawal or butter chicken. We often forget the simple sabzi-roti combo which is eaten for lunch in most Punjabi households everyday.

Through this blog I want to share my love for all those sookhi sabzi (dry veg stir fry) recipes. So lets begin with one of my favourite bandhgobi matar sabzi. A simple stir fry of onion and tomatoes, seasoned with coriander powder, cooked in mustard oil to give it a pungent aroma. The stir fry is then steamed to let the cabbage and peas soften. It is super healthy from the way it is cooked as this sabzi is prepared on low flame throughout the process. Once again this recipe comes straight from my mother's kitchen with not even a bit of tempering from my side. It is just how my mom makes it.

Preparation time: 15 min
Cooking time: 20 min
Difficulty level: Easy


2 cups cabbage, shredded or julienne
1 cup peas
1 onion, finely chopped
1 tomato, finely chopped
2 green chilies, finely chopped
3-4 tbsp mustard oil
1 tsp red chili powder
1 tsp coriander powder
salt, to taste
coriander leaves, for garnish


1) Start by heating mustard oil in wok. Let it burn a little and then turn off the gas.

2) Carefully put chopped onions. Turn on the gas and let it sizzle on low flame.

3) We don't want the onions to be brown. Add finely chopped tomatoes and green chilies when the onion turn translucent and pinkish.

4) Sauté till the tomatoes seem to have a paste-like consistency. You will notice the oil has separated from tomatoes. At this stage add in salt, red chili powder and coriander powder. Sauté.

5) Time for the shredded cabbage to go in. Stir and mix well with the tadka.

6) Add the peas. Mix well and cover and let it steam till it softens, stirring every now and then.

Garnish with chopped coriander leaves. Serve with hot phulka or chapatti and some pudina chutney or a bowl of curd.

Enjoy this yummy sabzi fresh off the kadhai or wok as a lunch or pack it for office.

You may even make a paratha roll by using bandhgobi matar sabzi as a stuffing into parathas and pack it for kids school lunch box.

What do you think about this bandhgobi matar sabzi?

How do you make your cabbage?

Write your thoughts in the comment section below!

I would love to read what you think!

Thanks for reading! :-)

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