Cabbage peas nu Shaak is such a homely recipe. A recipe that reminds you of your mom's kitchen. This shaak is easy, gets ready in 10 minutes, and is super delicious. Aloo Patta Gobi Matar is almost made every week at my home. We enjoy it with Dal, Kadhi, Rice or Rotis.
I am sure, if you grew up in an Indian Household you are familiar with this sabzi. We absolutely love it. To make my life even easier, I get pre-chopped cabbage from Trader Joe's. Getting cut vegetables to make life just a little faster when you have little ones to take care of.
This cabbage peas nu Shaak is an uber delicious recipe, and my go-to recipe when I want simple homely, delicious meals. It is absolutely comforting food for me, that reminds me of my mom's simple recipes that I would come back home to.
Is this Shaak / Sabzi Vegan?
Yes, It absolutely is. Cabbage and Peans nu Shaak is not only vegan but also Jain friendly. I don't use any onion garlic for this shaak so it makes it a perfect sabzi to make it Jain or to recreate on any pious days as an offering to the god.
How to Make Patta Aloo Gobi Mattar Recipe?
The recipe is very easy, all you need is chopped-up cabbage, one boiled potato, frozen peas, and a few regular Indian spices like Red Chili Powder, Turmeric, Coriander Powder and Salt.
All you have to do is throw all the ingredients in, and cook until cabbage softens. And there, you have it!
Other Gujarati Recipes That You Might Like
Step by Step Recipe to Make Cabbage Peas nu Shaak
It is very very easy to make this shaak. A great recipe for someone who is just beginning to cook, or college-friendly. You must try it, it will definitely remind you of how. Have it with warm ghee-smeared Phulkas, along with my mom's Gujarati Dal Recipe. You will absolutely love it!
- In a heavy bottom pot, add oil, we Gujarati's usually use Groundnut oil, but you can even use any cooking oil of your choice.
- To this add Mustard Seeds, and let it splutter. Then, add hing. Now hing is optional, you can totally skip it.
- Next add in turmeric, and one chopped-up boiled potato. I use boiled potatoes to make the cooking process faster. All I do is cut the potato into two halves, add it to a microwave-safe bowl along with water, use the boil option on my microwave, and it gets ready in 10 mins. On the contrary, if you want to cook the potatoes while making the shaak, at this point add about 4 Tbsp's water, cover and let the potatoes cook until fork-tender.
- Now add the chopped cabbage, peas and Tomatoes. Along with this, add salt, a tiny bit of sugar, red chili powder, turmeric, and coriander powder.
- Give everything a good mix. let it cook. Once the peas are cooked, and the cabbage is softened, there you have it! You Cabbage and Peas nu Shaak is ready.
Banana Bread Recipe | One Bowl Chocolate Chip Banana Bread(Opens in a new browser tab)
Rosemary and Mint Tropical Virgin Spritzer
Instant Thandai Recipe | Vegan Thandai Recipe Option
Dates & Figs Nuts Burfi | Dates & Figs Nuts Energy Balls | Khajur Anjeer Burfi
Beetroot Rice Recipe| South Indian Style Beetroot Rice
Ingredients
- 1 Tbsp Groundnut (Peanut) Oil
- 1 Tsp Mustard Seeds
- Pinch of Asafetida
- 1/4 Tsp Turmeric
- 1 Medium Potato
- 250 Grams Cabbage about 4 cups tightly packed Chopped Cabbage
- 1 Small Tomato
- 1 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1 Tsp Sugar I add sugar to balance the sourness from the tomatoes, you might think the shaak is sweet, but it isn't. The hint of sugar enhances the flavors of the sabzi.
- Salt to Taste
Instructions
- In a heavy bottom pot, add oil, we Gujarati's usually use Groundnut oil, but you can even use any cooking oil of your choice.
- To this add Mustard Seeds, and let it splutter. Then, add hing. Now hing is optional, you can totally skip it.
- Next, add in turmeric, and one chopped-up boiled potato. I use a boiled potato o make the cooking process faster. All I do is cut the potato into two halves, add it to a microwave-safe bowl along with water, use the boil option on my microwave, and it gets ready in 10 mins. On the contrary, if you want to cook the potatoes while making the shaak, at this point add about 4 Tbsp's water, cover, and let the potatoes cook until fork-tender.
- Now add the chopped cabbage, Peas, and Tomatoes. Along with this, add salt, a tiny bit of sugar, red chili powder, turmeric, and coriander powder. Give everything a good mix. let it cook.
- Once the peas are cooked, and cabbage is softened, there you have it! You Cabbage and Peas nu Shaak is ready.
Notes
- If you are not using a boiled potato, add little water, let the potatoes cook, and make sure there is no water left in the pan when you add cabbage, peas and tomatoes.
- The cabbage, and tomatoes will release water once you add the salt, and it will be sufficient to cook the shaak.
- Adding extra water will make this sabzi very gloopy and it will not pick up any flavors.
- Your cabbage should be just cooked. Try not over cook it. Over cooked cabbage often becomes very mushy and it doesn't taste good.
Leave a Reply