Patta Gobi Sabzi – Cabbage Tomato Sabzi
Recipe Overview
Patta Gobi Sabzi is a simple, wholesome North Indian dish that pairs tender cabbage with a burst of aromatic spices and the freshness of tomatoes. The dish is a delightful combination of mild flavors with a hint of heat from green chilies, making it a perfect accompaniment to any Indian flatbread. Quick to prepare and cooked with minimal ingredients, this cabbage sabzi is a healthy and delicious choice for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 300 grams (thinly sliced or diced) |
| Mustard seeds | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Green Chilies | 2 (slit) |
| Tomatoes | 2 (finely chopped) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Red Chili powder | 1 teaspoon (or to taste) |
| Salt | To taste |
| Sunflower oil | 1/2 teaspoon |
| Fresh Coriander leaves (Dhania) | 4 sprigs (chopped for garnishing) |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 80 kcal |
| Protein | 2 grams |
| Carbohydrates | 12 grams |
| Fat | 3 grams |
| Fiber | 3 grams |
| Sodium | 200 mg |
| Sugars | 4 grams |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Instructions
Pressure Cooker Method:
- Prepare the ingredients: Begin by washing and chopping all the ingredients. Set them aside for easy access during cooking.
- Temper the spices: Heat sunflower oil in a pressure cooker over medium heat. Add mustard seeds and cumin seeds to the oil. Allow them to crackle and release their flavors.
- Cook the tomatoes and spices: Add slit green chilies and chopped tomatoes to the cooker. Sauté until the tomatoes become soft and slightly mushy. This helps the tomatoes blend well with the spices.
- Add ground spices: Once the tomatoes soften, add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices evenly with the tomatoes.
- Cook the cabbage: Add the thinly sliced cabbage to the cooker, mixing it well with the spiced tomato mixture. Pour in about one tablespoon of water to help the cabbage cook.
- Pressure cook: Cover the cooker and cook for 3 to 4 whistles. After cooking, turn off the heat and allow the pressure to release naturally.
- Finishing touches: Once the pressure is released, open the cooker and stir in chopped coriander leaves. Taste the sabzi and adjust salt or spice levels to your liking.
- Serve: Serve the Patta Gobi Sabzi hot with your choice of Thepla, Paratha, or roti, along with a bowl of Gujarati Dal for a complete and balanced meal.
Saucepan Method (Alternative):
- Follow the same initial steps: Temper the mustard and cumin seeds, then sauté the green chilies and tomatoes as described above.
- Simmer the cabbage: After adding the spices and cabbage, cover the pan and cook over low heat until the cabbage softens and the flavors meld together. Add a splash of water if needed to prevent sticking.
- Serve: Garnish with fresh coriander and serve once the cabbage is tender and the flavors are well blended.
Serving Suggestions:
This Patta Gobi Sabzi is a versatile side dish that can complement a variety of Indian meals. For a wholesome and satisfying meal, serve it with:
- Thepla: A Gujarati flatbread made with whole wheat flour and spices.
- Gujarati Dal: A flavorful, tangy dal that pairs perfectly with this mild sabzi.
Tips:
- For an extra burst of flavor, you can sprinkle some garam masala or chat masala over the sabzi just before serving.
- If you prefer a spicier dish, increase the amount of green chilies or red chili powder.
- Patta Gobi Sabzi can be made ahead and stored in the refrigerator for up to 2 days, making it a great option for meal prep.
This Patta Gobi Sabzi is not only a treat for the taste buds but also offers nutritional benefits, making it an ideal choice for a light yet flavorful meal. Enjoy this cabbage and tomato combination for a taste of authentic North Indian home cooking!
