Patta Gobhi Ki Sabzi Recipe

Let’s dive into a flavorful journey with this spiced cabbage sabzi that is as vibrant as it is comforting—perfect for those evenings when you need a quick, delicious meal without the fuss!

Patta Gobhi Ki Sabzi is a nutritious Indian stir-fry that’s perfect for a light, healthy meal. I often enjoy the combination of finely chopped cabbage with aromatic cumin and mustard seeds.

The addition of turmeric, ginger-garlic paste, and fresh green chilies gives it a delightful flavor while being rich in vitamins and fiber.

Patta Gobhi Ki Sabzi Recipe Ingredients

• Cabbage: Rich in fiber, low in calories, aids digestion, packed with vitamins C and K.
• Onion: Adds sweetness, rich in antioxidants, contains vitamin C, supports immune health.
• Turmeric Powder: Anti-inflammatory properties, contains curcumin, adds earthy flavor and color.
• Coriander Powder: Aromatic spice, aids digestion, composed of vitamins and minerals.
• Mustard Seeds: Adds pungency, packed with antioxidants, helps in metabolism boost.
• Green Chilies: Spice and heat source, rich in vitamin C, boosts metabolism.
• Tomato: Provides tanginess, rich in lycopene, contains vitamins A and C.

Patta Gobhi Ki Sabzi Recipe Ingredient Quantities

• 1 medium-sized cabbage (patta gobhi), finely chopped
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• Salt, to taste
• 1 small tomato, chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon lemon juice (optional)

How to Make this Patta Gobhi Ki Sabzi Recipe

1. Heat the vegetable oil in a large pan over medium heat. Once hot, add the cumin seeds and mustard seeds. Allow them to sizzle for a minute until they start to crackle.

2. Add the finely chopped onion to the pan and sauté until it turns translucent.

3. Add the slit green chilies and ginger-garlic paste to the pan. Sauté for another minute until the raw smell of ginger and garlic disappears.

4. Stir in the turmeric powder, coriander powder, and red chili powder. Mix well.

5. Add the chopped tomato and cook for 2-3 minutes until the tomato softens.

6. Add the finely chopped cabbage (patta gobhi) to the pan. Mix well so that the spices coat the cabbage evenly.

7. Season with salt to taste and cover the pan with a lid. Allow the cabbage to cook on low heat, stirring occasionally, until it becomes tender. This should take about 10-12 minutes.

8. Once the cabbage is cooked, remove the lid and increase the heat to medium-high. Sauté for a few more minutes to evaporate any extra moisture.

9. Turn off the heat and garnish the sabzi with freshly chopped coriander leaves.

10. Add lemon juice if desired for an extra tangy flavor before serving. Enjoy with roti or rice.

Patta Gobhi Ki Sabzi Recipe Equipment Needed

1. Large pan with lid
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Lemon squeezer (optional)

FAQ

• Can I use purple cabbage for this recipe?
  Yes, you can substitute regular cabbage with purple cabbage for a different color and a slightly different flavor.
• Is this dish vegan?
  Yes, Patta Gobhi Ki Sabzi is vegan as it uses only plant-based ingredients.
• What can I serve with Patta Gobhi Ki Sabzi?
  It pairs well with roti, paratha, or rice, making it versatile for any meal.
• Can I make this dish less spicy?
  Absolutely, simply reduce or omit the green chilies and red chili powder to suit your taste.
• How do I store leftovers?
  You can store leftovers in an airtight container in the refrigerator for up to 3 days.
• Can I add other vegetables to this sabzi?
  Yes, feel free to add peas, carrots, or potatoes for added flavor and nutrition.
• What can I use instead of vegetable oil?
  You can use any neutral oil, like sunflower or canola oil, instead of vegetable oil.

Patta Gobhi Ki Sabzi Recipe Substitutions and Variations

• Vegetable oil can be substituted with ghee or sunflower oil.
• Cumin seeds can be replaced with caraway seeds for a different flavor profile.
• Mustard seeds can be substituted with nigella seeds for a unique twist.
• Green chilies can be swapped with red chilies or jalapeños for similar heat.
• Fresh coriander leaves can be substituted with parsley for a slightly different taste.

Pro Tips

1. To enhance the depth of flavor, toast the cumin and mustard seeds in the oil for a bit longer, but be careful not to burn them. This will help release their essential oils and lead to a more aromatic dish.

2. When sautéing the onions, allow them to caramelize slightly rather than just becoming translucent. This slight caramelization will add a subtle sweetness that balances the spices.

3. For an added layer of flavor, you can dry roast the coriander powder in a separate pan for a minute before adding it to the dish. This will enhance the spice’s aroma and give it a richer taste.

4. Ensure that the chopped cabbage is as dry as possible before adding it to the pan to prevent excess moisture. Pat it with a towel after washing to remove any water, which helps the cabbage absorb the spices better and avoids a soggy texture.

5. If you prefer a smoky flavor, consider adding a pinch of smoked paprika along with the red chili powder. This adds a distinctive depth to the dish and pairs well with the cabbage and spices.