Cabbage Mattar Masala | Cabbage and Peas in Masala Gravy

Cabbage Mattar Masala is Amma's unique creation! The masala is her special creation and this tastes simply wonderful along with cabbage and peas. Appa loves this sabzi as this has a SouthIndian touch in terms of the masala but the final flavour profile is just out of this world, lip smacking!

Since this week on the planned menu list Cabbage Mattar Masala was mentioned, Appa and I had got from our local market fresh peas and really crunch cabbage yesterday! Its really a bliss when you plan out the menu as then its like clock work precision in terms of what to make, as you are ingredients-ready too!

INGREDIENTS

400 gms Cabbage, finely chopped
2 tblsp Fresh Mattar | Peas
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

Lemon size Imli | Tamarind Extract

1/2 tsp Haldi | Turmeric Powder

1/8 tsp Hing | Asafoetida Powder

1 tsp Oil

1 tsp Rai | Mustard Seeds

1 tsp Urad Dal
5 Kadhi Patta | Curry Leaves

1 Sukhi Lal Mirch | Dried Red Chilli

For Masala

3 Sukhi Lal Mirch | Dried Red Chillies

1 tblsp Dhaniya | Coriander Seeds

1 tsp Channa Dal

1/8 tsp Methi | Fenugreek Seeds

4 Kali Miri | Black Pepper
A pinch Jeera | Cumin Seeds

8 Kadhi Patta | Curry Leaves

METHOD

• For making Masala:
• In a frying pan add all ingredients listed under Masala and dry roast them on low flame, ensuring they do not get burnt. 
• Transfer the roasted masala to a plate and keep to cool.
• Once cool, grind to make a smooth powder and keep aside. Do not add any water.
• In the same frying pan, heat oil and add rai, urad dal, red chilli and curry leaves.
• When rai splutters, add chopped cabbage and peas.
• Add haldi and hing. Mix well. Cover cook for 2 minutes on low flame.
• Add imli extract and add sufficient water to bring it to a semi-solid consistency. This is a thick gravy sabzi.
• Add salt and mix well. Let it boil for 5 minutes.

• Gently mix well the Masala Powder, ensuring there are no lumps.
• Add water, if required, to adjust consistency.
• Mix well and let this cook for 2 more minutes.
• After 2 minutes, switch off the gas and transfer to a serving bowl.
• Garnish Cabbage Mattar Masala with chopped dhania leaves.
• Serve Hot with Steamed Rice, Roti | Paratha.

We had Cabbage Mattar Masala along with Jowar Bhakri and Delhi Carrot Raita.

We have used:

1. LG Hing Powder

2. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.