Are you ready to transform a humble cabbage into a mouthwatering culinary masterpiece that will have your family begging for seconds? Patta Gobhi Ki Sabzi is not just another vegetable dish – it's a flavor-packed journey through the vibrant streets of Indian cuisine! With its golden-hued spices, aromatic sizzle, and perfect balance of textures, this simple yet extraordinary recipe will elevate your everyday cooking from ordinary to extraordinary in just 30 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 small cabbage, shredded
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash the cabbage thoroughly and finely shred it using a sharp knife, ensuring uniform thin strips for even cooking.
- Heat oil in a large skillet or kadai over medium heat. Allow the oil to become hot but not smoking.
- Add mustard seeds to the hot oil and let them splutter and pop, which typically takes about 30-45 seconds.
- Immediately add cumin seeds to the oil, and let them sizzle and release their aromatic fragrance for about 15-20 seconds.
- Sprinkle turmeric powder into the oil and quickly stir to prevent burning, which will give the sabzi a beautiful golden color.
- Add the shredded cabbage to the spiced oil, and gently mix to coat the cabbage with the spices and oil.
- Sprinkle salt to taste over the cabbage, which will help draw out moisture and aid in cooking.
- Cover the skillet and cook on low-medium heat for 15-18 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Check the cabbage for tenderness; it should be soft but still retain a slight crunch.
- Once cooked, remove from heat and garnish with freshly chopped cilantro leaves.
- Serve hot as a side dish with roti, paratha, or rice.
Tips
- Shredding Technique: Use a sharp knife to cut cabbage into uniform, thin strips to ensure even cooking and consistent texture.
- Oil Temperature: Heat your oil to the right temperature – it should be hot but not smoking, to perfectly release the spices' flavors.
- Spice Timing: Add spices quickly and in sequence to prevent burning and maximize their aromatic potential.
- Low and Slow Cooking: Cook the cabbage on low-medium heat with the lid on to retain moisture and develop deep flavors.
- Freshness Matters: Use fresh cilantro for garnishing to add a bright, fresh note to the final dish.
- Serving Suggestion: Pair with warm rotis, fluffy rice, or crisp parathas for a complete meal experience.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 10g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
