There’s a special kind of magic in rustic, village-style cooking, and this Bandhgobhi Hari Matar Tarkari captures it perfectly. If you’re searching for a vibrant new way to enjoy your veggies, this Shredded Cabbage with Green Peas curry is a must-try. Hailing from Northwest India, it’s the very definition of healthy comfort food—low-calorie, easy on the wallet, and brimming with warming spices like cardamom and cloves. Whether you need a light vegetarian dinner or a standout side, this glistening, tomato-based curry comes together in under an hour but tastes like it’s 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
Instructions
1. Combine the caraway seeds, coriander seeds, black peppercorns, cloves, and cardamom seeds in a spice mill or mortar. Grind into a fine powder and set aside.
2. Heat the ghee or butter in a large, heavy casserole dish over moderately high heat. Once hot, add the chopped tomatoes, half of the powdered spice mixture, the turmeric, and the cayenne or paprika.
3. Cook the mixture, stirring often, until the tomato purée reduces into a thick sauce.
4. Add the shredded cabbage and stir until it glistens with the sauce. Cover the pot, reduce the heat to low, and 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, adding 2 to 3 tbsp of water if the dish becomes too dry.
6. If using frozen peas, add them only in the last 2 to 3 minutes of cooking.
7. Finally, add the fresh herbs, salt, and the remaining half of the powdered spice mixture. Toss everything to mix well and serve hot.
Nutritional Information
• 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 most aromatic and flavorful curry, take the extra five minutes to grind your whole spices fresh.
• Ensure the tomato mixture reduces to a thick, dark paste before adding the cabbage to avoid a watery, boiled taste.
• Use a heavy-bottomed pan or Dutch oven to distribute heat evenly and prevent this dry curry from scorching.
• Try to shred the cabbage into uniform strips to ensure it all cooks evenly to a perfect tender-crisp texture.
FAQ
Q: Can I make this cabbage and pea curry vegan
A: Yes, absolutely. To make this recipe vegan, simply substitute the ghee or unsalted butter with a plant-based alternative like coconut oil, avocado oil, or any neutral vegetable oil. The rest of the ingredients are naturally vegan.
Q: How can I add more protein to this vegetarian curry
A: To boost the protein content, you can add a cup of cooked chickpeas, cubed firm tofu, or paneer (for a vegetarian, non-vegan option) along with the cabbage. Adjust cooking time as needed to ensure everything is heated through.
Q: How do I store leftover Bandhgobhi Hari Matar Tarkari
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave before serving.
Q: What should I serve with this curry for a complete vegetarian meal
A: This curry pairs beautifully with whole wheat roti, naan, or paratha. For a gluten-free option, serve it with steamed basmati rice or quinoa. A side of plain yogurt or raita also complements the warm spices perfectly.
