Shredded Cabbage with Green Peas BANDHGOBHI HARI MATAR TARKARI

There is something incredibly comforting about rustic, village-style cooking, and this Bandhgobhi Hari Matar Tarkari captures that magic perfectly. If you’ve been looking for a flavorful new way to prepare veggies, this Shredded Cabbage with Green Peas curry is an absolute must-try. Originating from Northwest India, this dish is the definition of healthy comfort food—it’s low-calorie, budget-friendly, and packed with warming spices like cardamom and cloves. Whether you are looking for a light vegetarian dinner or a unique side dish, this glistening tomato-based curry comes together in under an hour but tastes like it has been simmering all day.

Ingredients

• 0.25 tsp Caraway seeds

• 0.5 tsp Coriander seeds

• 4 to 5 Black peppercorns

• 3 Whole cloves

• 1 tsp Cardamom seeds

• 4 tbsp Ghee or unsalted butter

• 2 Large tomatoes, peeled, seeded, and chopped (approx. 20 oz / 570 g)

• 0.5 tsp Turmeric

• 0.25 tsp Cayenne pepper or paprika

• 1 Small cabbage, cored, trimmed, and shredded (approx. 16 oz / 455 g)

• 1 cup Fresh peas (approx. 16 oz / 455 g in pods) or frozen baby peas, defrosted

• 2 tbsp Chopped fresh coriander or dill

• 1 tsp Salt

• 2 to 3 tbsp Water (optional, if needed)

Instructions

1. Combine the caraway seeds, coriander seeds, black peppercorns, cloves, and cardamom seeds in a spice mill or mortar. Grind them into a fine powder and set aside.
2. Heat the 4 tbsp of ghee or butter in a large, heavy casserole dish over moderately high heat. Once hot, add the chopped tomatoes (20 oz / 570 g), half of the powdered spice mixture you just ground, the 5 tsp of turmeric, and the 0.25 tsp of cayenne (or paprika).
3. Cook the mixture, stirring often, until the tomato purée reduces into a thick sauce.
4. Add the shredded cabbage (16 oz / 455 g) and stir until it glistens with the sauce. Cover the pot and reduce the heat to low (or place in a preheated oven at 325°F / 160°C). Cook for 15 minutes.
5. Add the fresh peas. Stir well and continue to cook for another 15 to 30 minutes. Stir once or twice during this time to check the liquid level. If the dish becomes too dry, add 2 to 3 tbsp of water.
6. Note: If using frozen peas, add them only in the last 2 to 3 minutes of cooking.
7. Finally, add the fresh herbs (2 tbsp), the 1 tsp of salt, and the remaining half of the powdered spice mixture. Toss everything to mix well and serve hot.

Nutrition Information

Per Serving (Estimates based on 6 servings)

• Calories: 132 kcal

• Total Fat: 8.5 g

• Saturated Fat: 5.0 g

• Cholesterol: 22 mg

• Sodium: 385 mg

• Total Carbohydrates: 12.0 g

• Dietary Fiber: 4.2 g

• Sugars: 5.5 g

• Protein: 3.0 g

👩‍🍳 Pro Tips for the Perfect Bandhgobhi

• Fresh Spices are Non-Negotiable: This recipe relies heavily on that specific blend of caraway, coriander, and cardamom. Using pre-ground store-bought spices will result in a flat flavor profile. Take the extra five minutes to grind whole seeds fresh—the aroma alone is worth it!

• Don’t Rush the Onions & Tomatoes: Make sure your tomato mixture reduces to a thick, dark paste before adding the cabbage. If the sauce is too watery when you add the cabbage, the dish will steam too quickly and taste boiled rather than braised.

• The “Frozen Pea” Rule: If you are swapping fresh peas for frozen (which is totally fine!), do not add them at the 15-minute mark. Frozen peas are already blanched; adding them too early will turn them into mush. Toss them in during the final 2 minutes just to warm them through so they keep their “pop.”

• Uniform Shreds Matter: When cutting the cabbage, try to keep your shreds the same width (about 0.25 inches is ideal). This ensures everything cooks at the same rate, giving you that perfect tender-crisp texture rather than a mix of soggy and crunchy bits.

• Use a Heavy-Bottomed Pan: Since this is a “dry” curry (Tarkari) that relies on the vegetable’s own juices rather than adding lots of stock, it can burn easily in a thin pan. Use a Dutch oven or a heavy cast-iron skillet to distribute heat evenly and prevent scorching.

Frequently Asked Questions

What is Bandhgobhi Hari Matar Tarkari? Bandhgobhi Hari Matar Tarkari is a traditional North Indian dry curry made with shredded cabbage (bandhgobhi) and green peas (hari matar). It is typically spiced with turmeric, cardamom, and coriander and cooked in a tomato-based sauce.

Can I make this recipe vegan? Yes, this recipe is naturally vegetarian. To make it vegan, simply substitute the ghee or butter with an equal amount of oil, such as coconut oil, vegetable oil, or mustard oil for a more authentic pungency.

Is this dish spicy? This dish has a mild to medium heat level depending on your tolerance. The recipe uses 0.25 tsp of cayenne pepper. If you prefer a milder dish, you can use paprika instead of cayenne, or omit the chili powder entirely.

Can I freeze leftover cabbage and pea curry? Yes, you can freeze this dish. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. However, note that the texture of the cabbage may become slightly softer upon reheating.

What should I serve with Bandhgobhi Hari Matar? This dry curry pairs perfectly with Indian flatbreads like Roti, Naan, or Paratha. For a gluten-free option, it serves well alongside steamed basmati rice or the Coconut Dosa Pancakes mentioned in the recipe introduction.

Conclusion

I hope this Bandhgobhi Hari Matar Tarkari brings a touch of rustic warmth to your kitchen. It is proof that simple, fresh ingredients—like humble cabbage and sweet peas—can transform into something spectacular with just the right spice blend. Whether you serve it alongside crispy dosas or just scoop it up with warm naan, this healthy vegetarian curry is sure to become a regular in your meal rotation. Give it a try this week, and don’t forget to tag me on social media or leave a comment below to let me know how it turned out!