Cabbage With Peas (Bund Gobi and Mater)

Cabbage With Peas (Bund Gobi And Mater) Recipe by Manjula

Cabbage With Peas (Bund Gobi And Mater)

Bund Gobi with Matar or Cabbage With Peas is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.
Serves 3 to 4
4.67 from 6 votes
Course Side Dish
Cuisine Indian
Servings 4 people


  • 4 cup cabbage slice into fine long shreds, discard the stalk and thick stems
  • 1 ¼ cup frozen peas
  • 2 Tbsp oil
  • Pinch asafetida hing
  • 1 tsp cumin seeds jeera
  • ½ tsp mustard seeds rai
  • 2 green chili Sliced in half lengthwise
  • ¼ tsp ground turmeric haldi
  • ¼ tsp cayenne pepper lal mirch
  • ¾ tsp salt
  • ¼ tsp sugar
  • 2 Tbsp cilantro finely chopped, hara dhania


  • Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
  • Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
  • Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
  • Next add the lemon and cilantro.
  • Serve hot.
Keyword Band Gobhi, Cabbage, Gluten Free, Matar, Mattar, Vegan
Tried this recipe?Let us know how it was!

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81 thoughts on “Cabbage With Peas (Bund Gobi and Mater)

  1. Dear Manjula,
    You have done it again. My husband is the “pea hater” and here is another recipe that he says I should absolutely make again. The other recipe with peas he loves is Mushroom with peas. I have made it several times. Thank you for your excellent recipes and videos.

  2. I am a new and completely addicted fan of your blog and also purchased your ebook on Amazon! Thank you so much for your amazing work and sharing your wisdom! I made this and it was so wonderful (didnt have cilantro on hand so used methi leaves). The hing is incredible and adds so much flavor — definitely worth seeking out for those who don’t have it! I noticed that the directions say to add lemon but it is not listed in the ingredients. Is it just a squeeze? thanks again, Manjula! You are a Rock Star!!

  3. Thank you for the awesome and yummy ???? yet simple dish. As my wife was away at her parents’ place I tried it out and kids really enjoyed it. One query – shouldn’t we add water while cooking the cabbage?

  4. Yesterday, I cooked it using your simple recipe 🙂 I did not have frozen peas, hing, and cilantro; however, it was still delicious. My wife and I enjoyed eating it with wheat roti. One thing I could improve upon next time is to cut or shred my cabbage as well as yours. Thank you for sharing your recipe.

  5. this tastes absolutely lovely, manjula. eating it now. savory and crunchy!
    i didn’t have any mustard seed and had to substitute fresh parsley–I still have some in my garden in rochester ny in november–for cilantro.
    beautiful blouse, btw.

  6. I love this recipe! When I cooked it the first time I had left overs but I kept going back to the kitchen to have a little extra spoonful. I can honestly say this is the first time I have craved a cabbage dish. I live in Ireland where cabbage is a very cheap winter vegetable so I am delighted to have found this recipe. I’ve been recommending your recipes to all my friends.

  7. Oh, oh, oh! You are my heroine forever! I made your naan and the bund gobi and mater for dinner tonight. My friends said “from what take away did you get this”? Hehehehe…I made them myself with the help of a secret friend :). They did not believe me!!!! I am trying every single dish you have presented and will try to keep up. Thank you so, so much.

  8. I just tried this recipe; it is already one of my favorites. Utterly delicious! Thank you for having such good food with very clear video instruction.

  9. Hello Aunty,

    I have been cooking for the past three years and could never make good food until I saw your videos on youtube.I have been trying many of your recipes and they are simply easy and taste great.

    I love your enthu to cook and wish you very best of luck to continue this way.



  10. Made this today and my husband just loved it. I even called up my Mom in India and gave her this recipe! Both of us are a bit bored of the traditional Bengali cabbage subji….plus this cooks in a jiffy. Thanks for sharing.

  11. I made this recipe yesterday with Aloo Dum and rice, my friends loved it, For dessert I made sweet rice. I will make this again soon, I loved the flavour, nice n fresh but a bit spicey.

  12. hi Manjula ji,

    This recipe is so delicious…. I tried it just now 🙂 Thanks a lot ji…. I need to learn more from you…Keep Posting more recipes ji!!!

  13. Hi Aunty,

    This is my fav subji since childhood. I just made it in the dinner and we both just loved the taste. It was awesome. Thanks for sharing such wonderful recipes.

  14. I made this today. Accidently added 1/2 inch grated ginger that was intended for another recipe. Turned out great. Thank you for this tasty recipe, Auntie !

  15. Hi Aunty, Thanks for this recipe. I didn’t know that cabbage could be so tasty. I just made it with your easy recipe and it turned out to be great. Thanks again.

  16. Hi Aunty , me and my husband are not big fan of cabbage , so in 3 years we made it just twice and we couldnt eat it it tasted strange like cabbagey, ………BUT HUGE THANKS TO U when i tried YOUR recipe we ate whole sabzi….it taste so yummy…i love all ur recipes and it makes sense now that all my flavor was overpowered by onions …i never tasted actual sabzi till now …THANK U SO MUCH.

    1. Yellow mustard seeds have a different flavor and are not the same as black mustard seeds. This recipe will still taste good without the mustard seeds. Just add cumin seeds in their place.

  17. Hi aunty,
    Really your website is amazing,we are interested north indian dishes. your dishes are really teasty and mouth watering
    Thank you so much

  18. Dear Aunty,

    Thnx for such a brilliant website for newbies like me. I have just started cooking and you make it so simple.

    I had a question. some of your dishes have pinch of sugar added, like in this one. What is the role sugar plays in such dishes. Can you please help me understand as well as Hing?

  19. Hello Aunty!
    Thank you so much for sharing your cooking wisdom, experience,
    and mouthwatering recipes! You are great and your recipes are so different and lovely.
    It is a joy to cook them for myself and my loved ones. Thank you again for all your energy and time spent… you are appreciated!

  20. Love your website, Manjula. I admire your courage to do these cooking demonstrations. The recipes are wonderful very clear to understand. Keep up the good work. Thank you.

  21. we came across ur website only recently and have tried a few of the dishes.. ur recipes are awesome.. and the best part is that they are simple to the tips u give are makes the whole thing simply amazing!! thanks :))

  22. anty you are the best…i am from bangladesh now i am in cameroon with my husband and me and my husband both like you eat vegetables to much…i tried your all vegetables receipe and some desserts receipe was awesome..i need more vegetables receipe.also want to know how can i cook 1 vegetables in many diferent ways?.like, can o cook it many different have only 2 receipe with cabbage but i want more..

    anty thakz for your all receipe.and love you too much..

  23. I like to cook and I have been learning to cook Indian food since I got marriage with my Indian husband Revan, he is from South of India and I’m Spaniard, so you can imagine both love spicy and tasty food. Your explanations are wonderful, very easy to follow, I’ve cooked dosas, dals, some curries and include your kheer, so yummy. Thank you so much, you are the best.

  24. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
    Thank you so much! We are so fortunate to have this wonderful food and to have your excellent preparation demonstrated for us.
    – Chana

  25. Manjula Aunty,I really look up to your simple logic and the tips on practically everything in your website.

    Please tell me how sugar helps the cabbage -peas dish. Further most dishes I come across call for sugar to be added after the cooking while this one asks for it to be added along with the salt itself.

  26. Hi Manjula,
    I love to cook and I have been learning to cook Indian food since I moved to (England from the US) to marry. Like many Britons, my husband loves Indian food (but I had only tried this cuisine a few times). I have since fallen in love with Indian food! I especially love the way I can cook for a lot of people (just by increasing the number of dishes I cook) and how everyone always seems to enjoy themselves. I even cook for my Indian friends from time to time (in exchange for some cooking tips and recipes from them, of course!).
    Tonight my husband Steve made a vegetarian pilau with peas and potatoes. I had a cabbage in the fridge so I dashed to the computer to look for a recipe for cabbage. I found your “Bund gobi with matar” recipe (and video). I must say, being able to watch the video before cooking the dish is fantastic! I had the dish on our dinner table within the hour. We loved the dish – it went perfectly with our pilau and a tarka daal I made. Fantastic! Thank you so much! I will be visiting your website and blog often! Keep up the good work.
    Best wishes for 2010, Lisa

  27. I have only been cooking Indian dishes for about 2 years and I still have trouble chosing what will be a good dish to serve with it.

    I especially love the way you tell what other dishes you will serve with your recipes. You are appreciated!


  28. I love this dish and would always get it at my favorite Indian restaurant but lately they haven’t had it on their buffet. I was delighted to find the recipe here. I made it for dinner tonight and it was delicious. I followed the recipe exactly except I didn’t have any asafetida. The next time I make it, I am going to add the frozen peas during the last 5 minutes or so of cooking so they will stay bright green.

  29. This is one of my favorite dishes. It’s so quick and simple, yet so delicious. I don’t care for frozen peas, so when I don’t have fresh ones, I usually just leave them out and use only one tablespoon of oil. I also usually core, seed and quarter the green peppers lengthwise, adding them at the same time as the cabbage instead of leaving them whole and adding them earlier. Western cooks can substitute garlic powder if asafetida isn’t available.

  30. Hi Aunty,

    I tried this recipe and it came out great. My husband liked it too. One small change that I made is, I added 1/2 tspn of Dhania powder as well.
    I have tried lot of your recipes, like Bindi Masala, which go very well with Chapathis. All thanks to you.


  31. I did not see “LEMON” in the required items list and at the end of recipe it appeared suddenly. If you can correct this kind of messups, your recipes would be really awesome.

  32. Hello Manjula-ji,
    Tried this recipe of yours and we liked it a lot..very simple and yet so flavourful…
    adding cilantro does bring a lot of flavour to cabbage !
    thank you

  33. Namaste Manjula,
    I love Cabbage and I tried this receipe – it turned out very well. Thanks so much .I guess the addition of peas and sugar made a big difference in the taste. Another great production. Thanks. Monica

  34. Thank you for your wonderful recipes and instructions. Keep up the excellent work.
    I was just wondering, would this recipe still work if I replaced the peas with chick peas (chana)?

    1. Since some canned chickpeas are fairly firm out of the can, you may want to boil them seperately to soften them a little more before adding to the cabbage. Your choice, just a thought if you don’t want the chickpeas to be too firm mixed with the soft cabbage.

      Flavor wise, it should taste good as I have done this in the past too. It’s a good way to add protein to the dish!

  35. Namaste Auntie,
    Your website and vidoes are excellent for men like us doing self cooking & surving. They give us and make us understand the
    nuances of the cooking a dish. Recipe with visuals = Excellent…… You are the best Auntie.

    With regards,

  36. Hi Auntie,
    In Cabbage SAMBHARO, What happens is when you cook cabbage, it relieves lot
    of water so what is the solution? I want like real SAMBHARO , We eat in INDIA.

    1. What does “sambharo” mean? Do you have the word in English or Hindi?

      If you want the cabbage to be drier, remove the lid after it is cooked and allow the steam to escape. After a few minutes, it will be dry – just remember to stir it so it doesn’t burn on the bottom.

    1. Kathryn, Usually most people don’t those cups, however I have a tiny measuring spoon that helps as well. The measurement of masala usually depends on YOUR taste and preference. When it comes to adding masala’s a little more or a little less doesn’t really change the recipe much.

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