Sauteed Indian Cabbage with Carrot & Peas (V+GF)

Sauteed Indian Cabbage with Carrot & Peas (V+GF) is a quick, bursting with flavors & easy recipe made using garam masala. Stores up to 3 days & Perfect as a side, filling in wraps and sandwiches.

Sauteed Indian Cabbage with Carrot & Peas

This Sauteed Indian Cabbage Recipe is by far one of our most frequently made recipes at home all year round and it definitely adds such delicious flavors to the humble/simple cabbage.

Although we do mix little bit of carrots and peas in it, however, it’s still called ‘Cabbage Recipe / Patta Gobhi Recipe / Bund Gobhi Recipe ‘ as we use a lot of cabbage in it as compared to the other veggies.

Indian Cabbage Recipe Ingredients:

• 2 Cups Thinly Sliced Cabbage (patta gobhi)
• 1 Large Carrot – chopped into small pieces
• 1 Cup Frozen Peas – can use fresh too
• 3 Tbsp Fresh Cilantro Leaves
• 1 Tsp Turmeric Powder
• 1 Tsp Garam Masala
• 1 Tsp Salt – use as per taste
• 1/2 Tsp Red Chili Powder – optional
• 3 Tbsp Olive Oil

How to Make Sauteed Cabbage Recipe:

The recipe is usually made in a large thick wok or non-stick pan that prevents the cabbage from burning and also gives it some space to be sauteed nicely.

1. Heat oil in a large pan/wok on a medium flame. 
2. Add Turmeric Powder, Salt, Red Chili Powder and give it a quick stir.
3. Now, add sliced cabbage, chopped carrot, peas and sautee on medium heat for a minute.
4. Now cover the pan with a lid and let this cook for 2-3 minutes over low heat (keep sauteeing every 30 seconds to prevent from burning).
5. After 3 minutes, remove the lid, add Garam Masala and saute the veggies to mix it nicely.
6. Let the veggies cook uncovered for 2 minutes over a low flame (saute very minute).
7. Turn off the heat and transfer to a serving bowl.
8. Garnish with fresh coriander (optional) and serve hot.

As you see, it’s such an easy recipe and I always make a Big Batch of this as everyone loves it at home and we use it for 1-2 days then.

It’s also pretty easy to store this in the fridge, simply cool the cabbage in room-temperature.

Then I pack this in 2-3 different microwavable safe containers and keep in the fridge.

Then use it as per requirement.

Sauteed Cabbage with Carrot Peas Serving Suggestions:

1. I usually serve this as a side with any Indian thali or meal. Goes great with any kind of Indian curry.
2. I also use this as a filling for wraps and sandwiches.
3. Also used in Indian Stir-Fried Rice.
4. Sometimes I like to have this along with plain toast too 🙂 

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram 

:: You May Also Like ::

Cabbage Soup with Turmeric and Ginger

Mushroom Matar Masala – 15 Minutes Mushroom Stir Fry

Pumpkin Masala Recipe (Kaddu ki Sabzi) Vegan+GF

Continue to Content

Yield: 4 People

Sauteed Indian Cabbage with Carrot & Peas (V+GF)

Print

Sauteed Indian Cabbage with Carrot & Peas (V+GF) is a quick, bursting with flavors & easy recipe made using garam masala.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 Cups Thinly Sliced Cabbage (patta gobhi)
• 1 Large Carrot - chopped into small pieces
• 1 Cup Frozen Peas - can use fresh too
• 3 Tbsp Fresh Cilantro Leaves
• 1 Tsp Turmeric Powder
• 1 Tsp Garam Masala
• 1 Tsp Salt - use as per taste
• 1/2 Tsp Red Chili Powder - optional
• 3 Tbsp Olive Oil

Instructions

1. Heat oil in a large pan/wok on a medium flame. 
2. Add Turmeric Powder, Salt, Red Chili Powder and give it a quick stir.
3. Now, add sliced cabbage, chopped carrot, peas and sautee on medium heat for a minute.
4. Now cover the pan with a lid and let this cook for 2-3 minutes over low heat (keep sauteeing every 30 seconds to prevent from burning).
5. After 3 minutes, remove the lid, add Garam Masala and saute the veggies to mix it nicely.
6. Let the veggies cook uncovered for 2 minutes over a low flame (saute very minute).
7. Turn off the heat and transfer to a serving bowl.
8. Garnish with fresh coriander (optional) and serve hot.

Notes

* If you want, you can SKIP Carrot+Peas and cook just the cabbage.

* You can even use FROZEN Carrot+Peas instead of Fresh.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 148Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 345mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 3g