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Cabbage Peas Nu Shaak | Patta Gobi Aloo Sabzi
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5 from 1 vote

Cabbage Peas nu Shaak | Aloo Patta Gobi Mattar

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Gujarati, Indian
Keyword: 15 Minutes Recipe, Indian Vegetarian Recipes
Servings: 3 People
Author: Aayushi Patel


  • 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


  • 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.


  • 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.