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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Cabbage Peas Shaak (Kobi Vatana Nu Shaak)

    Published: May 5, 2022 | Last Updated On: Jan 17, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Cabbage Peas Shaak (Kobi Vatana Nu Shaak)

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    Cabbage Peas Shaak (Kobi Vatana Nu Shaak) is a Gujarati style sabji made using cabbage, green peas a few mild spices. Serve it for your everyday meals with dal, rice, and roti (vegan, can be easily made gluten-free).

    Here are some more Indian stir fry recipes that you may like – Baingan Methi, Aloo Methi, Aloo Capsicum, and Tendli Masala.

    cabbage shaak served in a bowl.
    Jump to:
    • About Cabbage Peas Shaak (Kobi Vatana Nu Shaak)
    • Ingredients
    • How To Make Cabbage Peas Shaak (Kobi Vatana Nu Shaak)
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Cabbage Peas Shaak (Kobi Vatana Nu Shaak)

    Cabbage Peas Shaak (Kobi Vatana Nu Shaak) is a traditional Gujarati-style dry sabji made with fresh cabbage, green peas, and a few mild spices.

    It is a light and healthy stir fry to make for everyday meals and pairs great with dal roti or dal rice.

    Cabbage vatana nu shaak is mildly spiced and has a crunchy texture. You can also add some cubed potatoes to this stir fry and make kobi batata nu shaak.

    This pattagobhi matar nu shaak is vegan and can be easily made gluten-free.

    You can double or triple the recipe as per your requirements.

    Ingredients

    cabbage peas shaak ingredients 1
    Cabbage peas shaak ingredients 2

    Cabbage – This is the hero ingredient of this recipe. Try to use organic cabbage for the best taste and health benefits.

    Green Peas – You can use fresh or frozen peas.

    Oil – I make this curry in vegetable oil but canola oil, peanut oil or light olive oil also works great.

    Spices – You will need mustard seeds, cumin seeds, asafetida (hing), coriander powder, cumin powder, turmeric powder, and Kashmiri red chili powder.

    Others – You will also need green chilies and salt.

    How To Make Cabbage Peas Shaak (Kobi Vatana Nu Shaak)

    Heat 2 tablespoon vegetable oil in a wide heavy bottom pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, and ¼ teaspoon asafetida, and let them crackle for 4-5 seconds.

    Mustard seeds, cumin seeds and asafetida added to the pan.

    Add

    • 5 cups of finely shredded green cabbage
    • 1 cup of green peas
    • 1 teaspoon chopped green chilies
    • 1 teaspoon salt
    • ½ teaspoon coriander powder
    • ½ teaspoon cumin powder
    • ½ teaspoon turmeric powder
    • ½ teaspoon Kashmiri red chili powder

    to the pan and mix well.

    Remaining ingredients added to the pan.
    Mixed well.

    Reduce the heat to low.

    Cover the pan with a lid and cook for 8-10 minutes until the cabbage is almost cooked, stirring a few times in between.

    Pan covered with a lid.

    Do not overcook. The cabbage must still have some crunch.

    If the sabji has any liquid, then cook on high flame for 30-40 seconds until it is evaporated.

    Serve hot.

    Ready cabbage shaak.

    Serving Suggestions

    Serve cabbage shaak for everyday meals with dal and roti.

    You can also serve it on the side with Gujarati kadhi or Dal Dhokli.

    You can use it as a filling for sandwiches, wraps, burritos, tacos, and quesadillas.

    Storage Suggestions

    Pattagobhi Vatana nu Shaak can be stored in an airtight container in the refrigerator for up to 4 days.

    You can also freeze it for up to 3 months. Just thaw and reheat before serving.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Cabbage Peas Shaak (Kobi Vatana Nu Shaak) is a Gujarati style sabji made using cabbage, green peas a few mild spices. Serve it for your everyday meals with dal, rice, and roti.

    Cabbage Peas Shaak Recipe (Kobi Vatana Nu Shaak)

    Cabbage Peas Shaak (Kobi Vatana Nu Shaak) is a Gujarati style sabji made using cabbage, green peas a few mild spices. Serve it for your everyday meals with dal, rice, and roti.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 57kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoons vegetable oil
    • ½ teaspoon black mustard seeds
    • ½ teaspoon cumin seeds
    • ¼ teaspoon asafetida (hing) (skip to make this sabji gluten-free)
    • 5 cups shredded green cabbage
    • 1 cup green peas (fresh or frozen)
    • 1 teaspoon chopped green chilies
    • 1 teaspoon salt
    • ½ teaspoon coriander powder
    • ½ teaspoon cumin powder
    • ½ teaspoon turmeric powder
    • ½ teaspoon Kashmiri red chili powder
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    Instructions

    • Heat oil in a wide heavy bottom pan over medium-high heat.
    • Once the oil is hot, add mustard seeds, cumin seeds, and asafetida and let them crackle for 4-5 seconds.
    • Add cabbage, peas, green chilies, salt, coriander powder, cumin powder, turmeric powder, and Kashmiri red chili powder to the pan and mix well.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook for 8-10 minutes until the cabbage is almost cooked, stirring a few times in between.
    • Do not overcook. The cabbage must still have some crunch.
    • If the sabji has any liquid, then cook on high flame for 30-40 seconds until it is evaporated.
    • Serve hot.

    Video

    https://www.youtube.com/watch?v=zOAjmDLaCwI

    Notes

    Adjust the green chilies as per your taste.

    Nutrition

    Calories: 57kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 612mg | Potassium: 261mg | Fiber: 5g | Sugar: 5g | Vitamin A: 444IU | Vitamin C: 47mg | Calcium: 52mg | Iron: 1mg
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    More Veg Curry Recipes

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      Mughlai Shahi Paneer Korma
    • This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal (vegan, can be easily made gluten-free).
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    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
      UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
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