Patta Gobi Sabzi (Cabbage Tomato Sabzi) Recipe
Patta Gobi Sabzi, also known as Cabbage Tomato Sabzi, is a wonderfully simple and quick North Indian vegetable dish made from fresh cabbage, tomatoes, and aromatic spices. This one-pot dish, often seasoned with green chilies, coriander powder, and cumin, is a perfect accompaniment to flatbreads like thepla or roti. With its tangy tomato base and subtle heat from the spices, this healthy, vegetarian sabzi can be prepared in less than 15 minutes, making it an ideal choice for busy weekdays or when you’re in the mood for something light yet flavorful.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 300 grams, thinly sliced or diced |
| Mustard seeds (Rai/ Kadugu) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Green Chillies | 2, finely chopped |
| Tomatoes | 2, finely chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon, or to taste |
| Bay leaf (Tej Patta) | 1, torn into half |
| Salt | To taste |
| Oil | 1/2 teaspoon |
| Coriander (Dhania) Leaves | 4 sprigs, chopped for garnishing |
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 2g |
| Carbohydrates | 14g |
| Fat | 3g |
| Fiber | 3g |
| Sodium | 500mg |
| Potassium | 350mg |
(Note: Nutritional information is approximate and based on standard ingredients and serving sizes.)
Instructions:
Step 1: Prepare the Ingredients
To begin, gather all the ingredients. Wash and chop the cabbage into thin slices or dice it into smaller pieces. Chop the tomatoes and green chilies finely. Set them aside, ready for use.
Step 2: Heat the Oil and Temper Spices
In a pressure cooker, heat the oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to crackle and release their aromatic flavors. This step, known as tempering, infuses the oil with the spices’ natural oils.
Step 3: Sauté Green Chilies and Tomatoes
Once the seeds crackle, add the finely chopped green chilies and tomatoes to the pressure cooker. Stir them together and sauté for a minute or two until the tomatoes begin to soften and release their juices. This forms the base of your sabzi.
Step 4: Add the Spices
Next, add turmeric powder, coriander powder, red chili powder, and salt to the tomato mixture. Stir well to combine, ensuring that the spices coat the tomatoes evenly.
Step 5: Add the Cabbage and Water
Now, add the thinly sliced cabbage to the pressure cooker. Stir it gently to mix with the spiced tomato mixture. Add about a tablespoon of water to help the cabbage cook. This small amount of water helps to create steam inside the cooker, ensuring that the cabbage softens properly.
Step 6: Pressure Cook the Sabzi
Cover the pressure cooker with its lid and cook the sabzi on medium heat for 3 to 4 whistles. Once the whistles are done, turn off the heat and allow the pressure to release naturally. You can also release the pressure quickly by running cold water over the lid or by carefully releasing it using a fork.
Step 7: Final Stir and Garnish
Once the pressure is released, open the cooker and give the sabzi a good stir. Taste and adjust the salt and spice levels if needed. Sprinkle freshly chopped coriander leaves over the sabzi for a burst of color and freshness.
Step 8: Serve
Patta Gobi Sabzi is now ready to be served! This light, flavorful dish pairs beautifully with roti, paratha, or even a warm thepla. It can also be enjoyed with a side of Gujarati dal for a wholesome meal.
Tips for the Perfect Patta Gobi Sabzi:
- Adjust the Spice Level: If you prefer your sabzi milder, reduce the amount of green chilies and red chili powder. Alternatively, if you like extra heat, increase the chili quantities.
- Optional Additions: You can add peas, carrots, or potatoes for added texture and flavor. If you prefer a slightly tangier taste, add a splash of lemon juice at the end.
- Cooking Method Variation: If you’re not using a pressure cooker, you can prepare this sabzi in a regular saucepan. Cover the pan and cook the cabbage over low heat until it softens, stirring occasionally. This method may take a bit longer, but the result will be just as delicious.
- Serve it with: This Patta Gobi Sabzi goes wonderfully with chapati, paratha, or even a serving of jeera rice for a complete meal.
Conclusion:
Patta Gobi Sabzi is an excellent dish for those looking for a quick, healthy, and flavorful vegetarian meal. Its simplicity in preparation and balance of flavors make it a delightful addition to any meal. Whether you’re preparing it for a weekday lunch or as part of a larger meal spread, this cabbage and tomato sabzi is sure to impress!
