Cabbage Capsicum Sabzi Recipe (Simla Mirch Patta Gobi Sabzi)
Course: Main Course
Cuisine: North Indian
Diet: No Onion No Garlic (Sattvic)
Servings: 3
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 3 cups, thinly sliced |
| Green Bell Pepper (Capsicum) | 1, thinly sliced |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Salt | To taste |
| Lemon Juice | 1 teaspoon |
Instructions
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Prepare the Vegetables: Begin by washing and slicing the cabbage and green bell pepper (capsicum) into thin slices. Set these vegetables aside.
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Pressure Cook the Cabbage: In a pressure cooker, add the sliced cabbage along with 2 tablespoons of water and a pinch of salt. Pressure cook for 1 whistle. Once the whistle has blown, turn off the heat and release the pressure immediately. Open the lid and keep the cooked cabbage aside.
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Tempering the Spices: Heat a pan on medium flame and add 1 teaspoon of sunflower oil. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Allow the seeds to splutter.
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Add Aromatics and Spices: Once the mustard and cumin seeds splutter, add a pinch of asafoetida, 1/4 teaspoon of turmeric powder, and 2 dry red chillies. Sauté the mixture for a minute on low flame to release the aromatic flavors.
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Cook the Capsicum: Add the thinly sliced green bell pepper (capsicum) to the pan. Stir-fry for 3-4 minutes, or until the capsicum becomes tender and slightly soft.
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Combine the Cabbage and Capsicum: Once the capsicum is cooked, add the pressure-cooked cabbage to the pan. Stir well to combine the cabbage and capsicum.
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Spice the Sabzi: Add 1 teaspoon of coriander powder, 1/4 teaspoon of red chilli powder, and salt to taste. Mix the sabzi thoroughly to coat the vegetables with the spices.
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Simmer: Cover the pan with a lid and let the vegetables cook together for 2 minutes on low heat, allowing the flavors to blend.
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Finish the Sabzi: Turn off the heat. Squeeze 1 teaspoon of fresh lemon juice over the sabzi and garnish with chopped coriander leaves.
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Serve: Transfer the Cabbage Capsicum Sabzi to a serving bowl. Serve hot as a side dish along with steamed rice or other sattvic dishes like Raw Papaya Mor Kootu for a wholesome meal.
Cooking Tips
- For added crunch, you can also add a handful of roasted peanuts or cashews towards the end of cooking.
- Adjust the spiciness of the dish by increasing or decreasing the amount of red chilli powder according to your taste.
- If you prefer a more tangy flavor, you can increase the amount of lemon juice or add a small amount of amchur (dry mango powder) for extra zing.
This Cabbage Capsicum Sabzi is a simple yet flavorful dish, perfect for a sattvic meal free from onion and garlic. The combination of cabbage and capsicum brings a delightful texture, and the spices enhance the natural flavors, making it a great addition to your daily meals. Enjoy this dish with your favorite roti, chapati, or steamed rice for a satisfying, nutritious meal!
