Patta Gobhi Recipe | Patta Gobhi Ki Sabji (Cabbage Sabzi)

Sauté Aromatics

1. Heat oil in a shallow frying pan or kadai. Add cumin seeds and saute till they splutter and change color.
2. Add finely chopped onions.
3. Saute stirring often till the onions turn translucent or a light brown on low to medium-low heat.
4. Add ginger-garlic paste. Stir and saute for some seconds or till the raw aroma of ginger-garlic goes away.
5. Then add chopped tomatoes and chopped green chili.
6. Saute for 2 minutes.
7. Then add turmeric powder, red chili powder, coriander powder and garam masala powder or pav bhaji masala.
8. Stir and saute for two minutes more or till the tomatoes have softened.

Cook Cabbage & Potatoes

1. Add the chopped potatoes and shredded cabbage. Stir and mix.
2. Season with salt. Stir again.
3. Add ½ cup water. Stir and mix very well.
4. Cover the pan tightly with its lid and simmer the veggies on a low heat.
5. Do check at intervals if the water has dried or not. If all the water has evaporated, then add some water. I have added ⅔ cup water. Depending on the quality of veggies, the pan size etc, you can add from ½ to ⅔ cup water. Do add more water if needed.
6. Once the potatoes are cooked well and fork tender, turn off heat.
7. There should be no water in the dish. If there is any water left, then cook the cabbage sabzi without the lid, till all the water evaporates. But there will be moisture in the dish as there will be some moisture and juice in the cabbage and potatoes.
8. Garnish with coriander leaves and serve Patta Gobhi Sabji hot or warm with chapati or paratha or as a side dish with your meals.