Cabbage Potato and Green Peas Stir Fry - Kobichi Bhaji

Kobichi Bhaji is an everyday vegan, vegetarian and non onion-garlic recipe involving stir-fry of the main ingredients i.e. cabbage, potato and green peas flavored with very few herbs and spices like curry leaves, coriander leaves, turmeric powder and green chillies (for spice). Ideally you could make this Cabbage sabzi recipe with only cabbage but I like to add some potato and green peas too. They not only add volume but also flavor, color and texture to this dish.

Since childhood days I have seen my mom and granny make cabbage bhaji this way and now its one of the favorite Indian side dishes in my home.

Quick Easy and Healthy

This is what I love about this Cabbage Potato and Green Peas Stir Fry. Its not only quick, easy to make but also healthy!! Cabbage barely takes any time to cook and if you have boiled potatoes on hand this dish can be made in no time making it perfect for those busy/lazy weekdays. The stovetop version is quicker but my new favorite way of making this is in the InstantPot as I don't need to baby sit the sabzi any more. Include this recipe in your weekday menu and be rest assured to have a tasty and quick meal ready.

Now to the recipe...

Step by Step Method (Stove Top):

In a cooking pan/dutch oven heat oil and once hot add the mustard seeds. Once they begin to splutter add the cumin seeds, asafoetida, green chillies and curry leaves. Give a quick stir and then add in the diced potatoes along with the finely chopped coriander stems (reserve the leaves for garnishing later). Mix well so that potatoes get coated with oil. Cover and cook for about 10 mins or until the potatoes are ¾ cooked. Now add the salt, sugar and turmeric powder. Stir well.

Add the green peas followed by cabbage. Mix everything so that all is well Incorporated and cook until peas and cabbage are done. Then finally squeeze in lemon juice and coriander leaves. Adjust salt if required. Mix well.

That's it, Cabbage Potato and Green Peas Stir Fry is ready. Serve it hot with some pickle/salad/chutney and hot Phulka/chapati on the side. Enjoy!!

More Easy Maharashtrian Recipes:

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Cabbage, Potato and Peas Stir Fry - Kobichi Bhaji

Shweta Arora

Cabbage Potato and Green Peas Stir Fry Or Kobichi Bhaji as its called in Marathi is a simple dry curry/sabji from the Maharashtrian cuisine that can be served with hot Phulka/chapati.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main, Main Course, Side, Side Dish

Cuisine Indian

Servings 4 people

Equipment

• Instant Pot
• Dutch Oven

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1-2 tablespoon oil
• ▢ 3-4 green chilies slit in half vertically or to taste
• ▢ 10 -12 curry leaves
• ▢ ½ teaspoon mustard seeds rai
• ▢ ½ teaspoon cumin seeds zeera
• ▢ pinch asafoetida hing
• ▢ 3 medium potatoes peeled and diced
• ▢ ½ medium cabbage chopped
• ▢ ½ cup green peas fresh or frozen, using frozen
• ▢ few coriander leaves finely chopped
• ▢ Few coriander stems finely chopped, optional
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon salt or to taste
• ▢ ½ teaspoon sugar optional
• ▢ juice of half a lemon or to taste

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Instructions

 

Stove Top Method:

• In a cooking pan/dutch oven heat oil and once hot add the mustard seeds. Once the seeds begin to splutter add the cumin seeds, asafoetida, green chillies and curry leaves. Give a quick stir and then add in the diced potatoes along with the finely chopped coriander stems (reserve the leaves for garnishing later).
• Mix well so that potatoes get coated with oil. Cover and cook for about 10 mins or until the potatoes are ¾ cooked. Now add the salt, sugar and turmeric powder. Stir well. Add the green peas followed by cabbage. Mix everything so that all is well Incorporated and cook until peas and cabbage are done.
• Lastly squeeze in lemon juice and coriander leaves. Adjust salt if required. Mix well.
• Cabbage, Potato and Peas Stir Fry - Kobichi Bhaji is ready to serve!!

Instant Pot or Multipot Method:

• Start you InstantPot or Multipot on saute mode and once hot, add oil and mustard seeds.
• Once the seeds begin to splutter add the cumin seeds, asafoetida, green chillies, curry leaves and turmeric powder. Give a quick stir.
• Add the diced potatoes, peas, cabbage, finely chopped coriander stems (optional) (reserve the leaves for garnishing later), salt, sugar and ¼ cup of water. Mix everything so that all is well Incorporated.
• Close the lid with Vent to sealing position and cook on Manual/pressure cook setting for 1 min on High Pressure followed by Quick Release.
• If there is water remaining after opening, you can switch the Saute mode on and cook until the water evaporates.
• Add lemon juice and coriander leaves and give a final stir.
• Cabbage, Potato and Peas Stir Fry - Kobichi Bhaji is ready to serve!!

Notes

• If using fresh peas, you can add those along with the potatoes for cooking as they may take longer to cook than frozen ones. 
• I’ve used raw potatoes for this recipe but to speed up the cooking process you can use boiled potatoes too. Make sure they are not over boiled and crumbly. In this case the cooking time of potatoes will reduce. 

 

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