Learn how to make a vibrant Indian vegetarian Cabbage Peas Stir-Fry Recipey – healthy, quick, and packed with flavour. Ideal for lunch boxes and weeknight meals.

In today’s fast-moving lifestyle, easy, healthy vegetarian meals are gaining huge traction across Indian kitchens. The trend of light, plant-based side dishes is on the rise, driven by conscious eating and the desire for fresh flavours. One such dish making waves is the Cabbage & Peas Stir-Fry — a vibrant, nutritious sabzi combining shredded cabbage (patta gobhi) with sweet green peas (matar), lightly spiced for everyday eating. Home-cooks across India are turning to this recipe for its simplicity, speed and health benefits.

This recipe blends regional insights from North and South India, leveraging minimal oil, simple tempering and high flavour. It’s perfect as a side for rotis or rice, and works wonderfully for lunch boxes too.

Here we present a full-fledged, SEO-optimised recipe for making a delicious Indian vegetarian Cabbage & Peas Stir-Fry, including cultural notes, step-by-step instructions, storage tips, health benefits and more. Let’s dive in.

Quick Facts

• Cuisine: Indian Vegetarian (Pan-Indian)
• Recipe Type: Side Dish / Dry Sabzi
• Prep Time: ~10 minutes
• Cook Time: ~10-12 minutes
• Serves: 3-4 people
• Dietary: Vegan, Gluten-Free (if oil used is plant-based)
• Best served with: Hot chapati, phulka, paratha, or steamed rice

Ingredients

• 1 medium green cabbage (≈ 600 g), finely shredded

• ½ cup fresh or frozen green peas

• 2 tablespoons vegetable oil (e.g., sunflower or light olive)

• ½ teaspoon cumin seeds (jeera)

• 2 green chillies, split length-wise (adjust based on spice preference)

• 1 inch fresh ginger, finely chopped or grated

• A pinch of asafoetida (hing) – optional

• ¼ teaspoon turmeric powder (haldi)

• ¼ teaspoon red chilli powder (or substitute with 1 finely chopped green chilli)

• 1 teaspoon coriander powder

• Salt to taste

• ½ teaspoon garam masala (added near end)

• 1 teaspoon fresh lemon juice (or ¼ teaspoon dry mango powder — amchur)

• 2 tablespoons fresh coriander leaves (hara dhania) for garnish

Recipe Steps

 Preparing the Vegetables

• Remove outer leaves of the cabbage, rinse thoroughly under running water.
• Finely shred or thinly slice the cabbage (so it cooks quickly and retains slight crunch).
• If using frozen peas, thaw slightly or rinse under warm water.

 Cooking the Stir-Fry

• Heat oil in a heavy-bottomed pan or kadai over medium heat.
• Add cumin seeds; when they begin to crackle, add green chillies, grated ginger and a pinch of asafoetida. Sauté for ~30 seconds until fragrant.
• Add turmeric powder, red chilli powder and coriander powder. Stir for a few seconds to release aroma.
• Add the shredded cabbage and green peas. Salt to taste. Mix well to coat the vegetables with the spices.
• Increase heat slightly and cook uncovered, stirring occasionally, until the cabbage is tender yet retains slight crunch (≈ 6-8 minutes). Avoid covering the pan, so moisture evaporates and the stir-fry stays light and not soggy.
• Once the cabbage is cooked but still has bite, sprinkle garam masala and lemon juice (or amchur). Mix well. Turn off heat.
• Garnish with fresh coriander leaves. Serve hot.

Serving Suggestions

• Serve with plain chapatis or phulkas for a balanced meal.
• Pair with dal (lentil curry) and steamed rice for a wholesome thali.
• For lunch-box option: cool slightly, pack with rotis and a small container of yoghurt.

Storage & Reheating

• Store leftover stir-fry in an airtight container in the fridge for up to 2-3 days.

• Reheat on stovetop or microwave; if moisture accumulates, stir-fry briefly on high heat to refresh texture.

• Health & Nutrition Benefits
• Cabbage is low-calorie and high in fibre, vitamin C, potassium and folate — ideal for digestive health and meeting micronutrient needs.
• Green peas add plant-based protein, fibre and a subtle sweetness.
• Light oil usage and minimal liquid cooking keeps the dish healthy and fitting for weight-conscious eating.
• Vegan and gluten-free by default — excellent for modern dietary preferences.
• Its quick cook time and simple ingredients align with urban Indian households seeking faster, healthier meals.

• Tips & Variations
• Tip: Shred the cabbage finely and cook on medium-high heat uncovered to avoid soggy texture. Many writers emphasise draining excess moisture otherwise the dish turns mushy.
• Variation 1: Add ½ cup finely chopped carrots or beans along with peas for added colour and nutrition.
• Variation 2: For a South-Indian flavour twist, use mustard seeds instead of cumin, add curry leaves, and skip chilli powder — reminiscent of poriyal style.
• Variation 3: To make it mildly spicy for children, reduce the green chillies to one and skip red chilli powder.
• Storage tip: Leftovers can be used as a stuffing for wraps or parathas — repurpose the stir-fry for lunch boxes.

UseFull LInks

• For more quick Indian veg side dishes, check out our recipe for Masala Pav which pairs beautifully with lighter mains.
• Also explore our detailed guide on making the perfect Dal Tadka — a great companion to the cabbage-peas stir-fry.
• For deeper insight into why cabbage is such a nutritious vegetable in Indian cooking, visit this article by Swasthi’s Recipes: Cabbage Curry – Vegan & Gluten-Free (external link). Indian Healthy Recipes

This Cabbage & Peas Stir-Fry is an ideal example of how Indian vegetarian cuisine can be both simple and trend-forward. With minimal ingredients, speedy cook time and rich flavour, it fits perfectly into the busy, health-aware lifestyle of today. Whether you’re seeking a nutritious side for your roti-meal, or a fresh addition to your lunch-box rotation, this recipe hits the spot. Try it today, experience the crunch of cabbage and sweetness of peas with aromatic spices — and share with your friends and family. Happy cooking!

FAQs

Q1. Can I skip peas and just make cabbage stir-fry?
Yes — you can simply omit the peas. The recipe becomes a pure cabbage stir-fry, which is still tasty and even lower in carbs.

Q2. What if I only have red chilli flakes but no fresh green chillies?
You may substitute red chilli flakes for heat, but the flavour will differ slightly. Green chillies give a fresh kick; red chilli powder or flakes will make it more uniformly spicy.

Q3. How can I make this dish in advance for a lunch-box?
Cook it until just tender (not overcooked). Cool quickly and store in an airtight container. Reheat just before serving or pack with room-temperature rotis.

Q4. Is this recipe suitable for a diabetic-friendly diet?
Yes — cabbage is low GI and rich in fibre, and using minimal oil and limiting added sugar align with diabetic-friendly guidelines. Always check portion size and overall meal context.

Q5. Can I add a creamy element (like cashew cream) to make it richer like a curry?
Yes, you could stir in 2 tablespoons of blended cashew cream or coconut milk at the end, but then it changes from a dry stir-fry to a semi-gravy sabzi. For the crisp, dry texture, it’s best as written.

Author Pack

Author: Bhima S. Rao – Recipe Developer & Food Writer at Bhimascook.com
Bio: Bhima S. Rao is a vegetarian food enthusiast and blogger specialising in regional Indian cuisine. She creates easy, flavour-packed vegetarian recipes inspired by Andhra and pan-Indian traditions.