Sep 15, 2013

Bund Gobi and Matar (Cabbage and Peas)

I previously posted a recipe, way back when, for Bund Gobi, a.k.a. Indian-style cabbage. There is something very satisfying about Indian cabbage. I’m not sure if it’s the combination of spices with the sweet cabbage (yes, cabbage takes on a natural sweetness when cooked!) or what it is, but I absolutely cannot get enough of this dish when I prepare it. This time I added peas (matar) and it was even more exquisite with the additional pops of sweetness.

As a cruciferous vegetable, cabbage has many health-promoting benefits. There is also a fair amount of turmeric in this recipe which has amazing anti-inflammatory properties. I love eating foods that heal…


  • 1 medium-sized head of green cabbage
  • 4 fresh curry leaves
  • 1 TBS panchphoran spice mix OR substitute with 1 tsp mustard seeds, 1 tsp cumin seeds and 1 tsp fennel seeds
  • 2 tsp ground (or fresh) turmeric
  • pinch of asafetida (optional but it adds an amazing depth of flavor) 
  • 1 tsp date sugar
  • 3 cups frozen, thawed sweet peas

(NOTE: you can find all Indian spices above on Amazon)


  1. Thinly slice the cabbage and rinse it under cool water. 
  2. Heat up a pot over a medium heat setting.
  3. Add the cabbage. It will sizzle and sputter so be careful. 
  4. Add the spices and stir well to incorporate.
  5. Turn the heat down to low, cover and simmer, until the cabbage is tender. Stir occasionally and add small amounts of water every so often, if needed to prevent sticking.
  6. When the cabbage is done, add the peas and stir well to combine. Heat until the peas are warm and serve immediately.

Serves 6 as a side dish. Enjoy!

Healthy trails,


Leave a Reply

Your email address will not be published. Required fields are marked *