Cabbage green peas curry/Bandh gobi matar sabzi | TummyKhush

Making the right cabbage curry  used to be a challenge for in the intial days of my marriage. It was either undercooked, raw and smelly or overcooked, mushy and watery, the sight of which used to put me down, let alone being able to eat it. We used to stay in Bangalore and I really loved the curries served in the darshini thalis. I remember my mom and sister used to make very good cabbage sabzi. Still I used to find it difficult to get my cabbage curry right. So, after lot of experimentation and about a year of getting it all wrong, I was finally able to zero in on a recipe that I loved and I have never changed the method till date. So here I am sharing with you guys my favourite cabbage and green peas curry.


Serving size : 3 – 4 people

Ingredients required:

Cabbage : small size chopped
Green peas : 1/2 cup
Potato : 1 small peeled and finely chopped (optional)

Onion: 1 small chopped
Green chillies : 4 to 5 chopped or as per taste
Coriander : few leaves chopped
Curry leaves : few optional
Cooking oil of your choice : for tempering
Mustard seeds/avalu/rye : 1/4 tsp
Cumin seeds/jeelakarra/jeera : 1/2 tsp
Coriander powder: 1 tsp or as per taste
Curry powder : as per taste (optional)
Asafotieda powder : a pinch (optional)
Turmeric powder: 1/4 tsp
Salt: as per taste


Boil cabbage and green peas together or separately in a pressure cooker or a vessel. I use microwave. I add cabbage and green peas together in a glass bowl, fill with water and microwave it for about 10 – 12 minutes depending on the quantity. Once the cabbage  is cooked, drain the water and reserve for later. If you feel that the cabbage is overcooked, just run it under cold tap water to stop the cooking process.


Heat the cooking oil in a kadhai or a heavy bottomed cooking pan. When the oil is warm enough add the mustard seeds, cumin seeds and chopped potatoes. Fry till the potatoes are fried properly.

Add the green chillies and onions and fry for some more time till the green chillies and onions are cooked and start changing colour. Add the curry leaves if you are adding them at this stage.


Add the asafoetida powder, turmeric powder, coriander powder and curry powder(optional) and mix well till the masala is ready and starts giving out aroma.

Add the boiled cabbage and green peas, salt and chopped coriander and mix. stir carefully to make sure that the curry doesn’t get too soft and mushy.


Cover the pan and cook on low heat till the curry gets slightly soft and everything mixes well. If you feel that the curry is too dry just sprinkle the reserved liquid or some water. Continue cooking till you achieve the desired consistency.

Be sure to check seasoning before serving.


Serve hot with any parathas, rotis or any other Indian breads or steaming rice. Enjoy with your favourite pickle and some curd.

Variations and some tips:

  • Use some whole peanuts or crushed peanuts instead  of chopped potatoes for a nutty flavour.
  • Add some chopped carrots while boiling the cabbage to make a healthy cabbage carrot green peas curry.
  • Skip the dhania powder,curry powder and add some grated coconut at the end to make the South Indian cabbage green peas curry.

Some nutritional facts:

  • Cabbage is a good source of anti-oxidants, vitamin C,certain and B-complex vitamins
  • It is also good in minerals such as Potassium , Magnesium, Iron and Manganese. It is low in fat and calories.
  • Cabbage is a preferred vegetable when you are trying to lose weight
  • Do remember to consult your doctor before eating cabbage if you have thyroid disorder.

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