Patta Gobhi Recipe | Patta Gobhi ki Sabji

Patta gobhi recipe with step-by-step photographs. This patta gobhi ki sabji is a straightforward homely recipe of a Punjabi model semi-dry curry made with cabbage, potato, onions, tomatoes and spices. It’s gluten-free and vegan cabbage recipe. Serve this wholesome dish with a facet of roti, paratha or poori for a comforting meal.

Potatoes and cabbage make mixture in dry veggie dishes. This simple aloo patta gobhi sabzi is how I make it at dwelling. I often make this recipe with inexperienced cabbage however you can even use purple cabbage.

At occasions I additionally add some inexperienced peas to this cabbage curry. If you need you can also make this dish with out potatoes additionally or add some recent or frozen inexperienced peas as a substitute of potatoes or add each potatoes and inexperienced peas.

This potato cabbage sabzi goes very effectively with chapatis and even makes for facet dish with dal and rice. The cabbage sabzi together with gentle phulkas additionally makes for a wholesome tiffin field lunch. It additionally goes very effectively with bread. At occasions I additionally make some sandwiches with this sabzi and it tastes excellent.

Helpful tip: Earlier than chopping cabbage, do blanch the cabbage in boiling sizzling water for five minutes. This helps to eliminate the bugs or worms if any contained in the cabbage. Simply halve or quarter the cabbage and use the portion that you just want for blanching.

Then maintain it within the sizzling boiling water for five minutes. Later drain the water and use the cabbage within the recipe. The remaining cabbage that was not blanched may be refrigerated and can be utilized later to make Cabbage Recipes like Cabbage Paratha or Cabbage Poriyal.

Step-by-Step Information

Learn how to make Patta Gobhi ki Sabji

1. Warmth 1.5 to 2 tablespoons of oil in a shallow frying pan or kadai. Add ½ teaspoon cumin seeds and saute them on low warmth until they splutter and alter shade.

You should utilize any impartial flavored oil.

2. Then add ½ cup finely chopped onions.

3. Saute the onions stirring usually on low to medium-low warmth until they flip translucent or a light-weight brown.

4. Add 1 teaspoon ginger-garlic paste. Stir and saute for some seconds or until the uncooked aroma of ginger-garlic goes away.

5. Then add ⅓ cup tightly packed chopped tomatoes and 1 chopped inexperienced chili. Saute for two minutes.

6. Then add the next spice powders one after the other:

• ¼ teaspoon turmeric powder (floor turmeric)
• ¼ teaspoon purple chili powder
• ½ teaspoon coriander powder (floor coriander)
• ½ teaspoon garam masala powder or pav bhaji masala powder.

7. Stir and saute for 2 minutes extra or until the tomatoes have softened.

8. Add the chopped potatoes and shredded cabbage. Stir and blend effectively. Do chop the potatoes into small items, in order that they prepare dinner quick. At this stage you may add some recent inexperienced peas if you happen to desire. It’s also possible to add shredded carrots or sliced capsicum.

9. Season with salt as wanted. Stir and blend once more.

10. Add ½ cup of water. Stir and blend very effectively.

Cooking patta gobhi ki sabji

11. Cowl the pan tightly with its lid and simmer the veggies on a low warmth.

12. Do verify at intervals if the water has dried or not. If all of the water has evaporated, then add some water and blend. Total, I used ⅔ cup of water. Relying on the standard of veggies, the pan measurement and so on, you may add from ½ to ⅔ cup water. Do add extra water if required.

13. As soon as the potatoes are cooked effectively, change off the warmth. There needs to be no water within the dish. If there may be any water left, then prepare dinner the cabbage sabzi with out the lid, until all of the water evaporates. However there will probably be moisture within the dish as there will probably be some moisture and juice within the cabbage and potatoes. So a sort of semi-dry dish.

14. Garnish with coriander leaves and serve potato cabbage sabzi with chapatis or paratha or bread or as a facet dish steamed basmati rice and lentil curry.

I used mint leaves for garnish as I had run out of coriander leaves. It’s also possible to drizzle some lemon or lime juice on high of the dish earlier than serving.

It’s also possible to pack this sabji in a tiffin field with a facet of roti, paratha or entire wheat bread.

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This Patta Gobhi Recipe publish from the weblog archives first printed in November 2015 has been republished and up to date on 18 January 2022.