Patta gobhi in English means cabbage. Cabbage chopped and cooked with basic spices and lots of green peas, makes up a simple yet staple winter delight called patta gobhi ki sabji. This patta gobi recipe doesn’t call for onion and garlic. Even tomatoes haven’t been used. Patta gobhi is cooked with the spices and peas. It has the tempering of mustard seeds and asafetida, which add a lot of flavor to the dish. It is the simplest and easiest patta gobhi recipe. The patta gobhi is cooked till it is soft but with a little bite. And this texture makes it so delish. As such patta gobhi is available 12 months in a year. I too always have it on my vegetable shopping list every time. But during summers I like to use it only for Chinese preparations and for a few snack recipes. But during winters I love to make patta gobhi ki sabji with matar. It can be served with paratha, chapati, etc.
Patta Gobhi recipe calls for
Cabbage (Patta Gobhi): Use fresh and good quality patta gobhi. I believe during winters this vegetable is very flavorful all by it. However, in the off-season, I don’t find very good cabbage and therefore I make patta gobhi ki sabji only during winters.
Peas (matar): Fresh peas work the best for this recipe. In fact, I have never made gobhi ki sabji using frozen peas. In this recipe, I have separately boiled the peas and then added them to the dish. This way the peas are aptly cooked and the color is maintained. Because the cooking time of cabbage could be less and if the two are cooked together the cabbage gets over-cooked. And that is a big no-no. Cabbage should have a bite in the patta gobhi ki sabji.
Spices: These are the main flavoring agents. I have used the most basic spices for the patta gobhi recipe. Black pepper powder has been used and should not be skipped.
Perfect patta gobhi sabji will be mildly spiced with perfectly cooked peas and cabbage which is cooked but has a bite to it. To make perfect patta gobhi ki sabji take care of the following points:
Serve it hot with simple paratha and bathua raita.
1.This recipe serves 3-4 persons.
2.To cook peas: Heat 2 cups of water in a pan.
3.Add ½ tsp salt and 1 tsp sugar.
4.Let the water come to a boil.
5.Add 1 cup peas.
6.Cook for 4-6 minutes, or till the peas are soft.
7.Drain out the water and keep the peas aside for now.
8.To make patta gobhi ki sabji: In a pan heat 2 tbsp of oil.
9.Add 1 tsp mustard seeds (raie) and big pinch of asafetida (heeng).
10.Let the raie crackle.
11.Add 4 cups of thinly cut cabbage.
12.Add in salt to taste.
14.Cover and cook. Cook till patta gobhi is almost cooked. It will take 7-9 minutes on low flame.
15.Add the powdered spices i.e. 2 tsp coriander powder, 1 tsp red chili powder, 1 tsp black pepper powder, 1/8 tsp turmeric powder.
16.Also add in boiled peas.
18.Cover and cook for 2-3 minutes. Check the seasoning and done-ness. Adjust the seasoning if required. If the veggies appear under-cooked sprinkle little water and cover and cook till soft as desired.
19.Add 1/2 tsp amchur (dry mango) powder. And mix well.
20.Cover and cook for 2 minutes.
21.After 2 minutes patta gobhi ki sabji will be ready.
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
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