Patta Gobhi ki Sabji Recipe (Cabbage Tomato Sabzi)
The Patta Gobhi ki Sabji Recipe is a super quick and easy recipe that I make often at home. The vegetable, is light and yet has all the flavours of the masalas and the cabbage, making it a healthy recipe as well. At home, I most often make it for lunches and serve it along with Thepla and Gujarati Dal or even Tomato Rasam.
If you like this recipe, you can also try other Vegetable recipes such as
10 M
15 M
25 M
4 Servings
Ingredients
- 300 grams Cabbage (Patta Gobi/ Muttaikose) , thinly sliced or diced
- 2 Tomatoes , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste
- Red chilli powder , to taste
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 4 sprig Coriander (Dhania) Leaves , chopped for garnishing
How to make Patta Gobhi ki Sabji Recipe (Cabbage Tomato Sabzi)
I like to cook the Patta Gobhi ki Sabji Recipe either in the pressure cooker or in the pan, most often it is in the pressure cooker as it is really quick. I am going to show you the recipe of how to cook this sabzi in the pressure cooker. If you dont have one, then you can follow the same procedure for the pan method.
Heat a teaspoon of oil in the pressure cooker; add in the mustard seeds and cumin seeds and allow them to crackle. Once they crackle, add in the tomatoes and saute the tomatoe until lightly softened.
Once the tomatoes are lightly softened, add in the turmeric powder, salt, coriander powder red chilli powder and give it a stir. Stir in the cabbage and add a tablespoon of water into the cooker/ pan. Cover the pressure cooker and cook until you hear two whistles.
After two whistles, turn off the heat and allow the pressure to release naturally. You if you like the cabbage a little more firm, then you must release the pressure immediately by running the pressure cooker under water.
Once the pressure is released, stir in the chopped coriander leaves, check the salt and spice levels and the Patta Gobhi ki Sabji is ready to be served.
If you are using a sauce pan method to cook, then keep the pan covered and cook until the Patta Gobhi ki Sabji is soft and you have the texture that you desire.
At home, I most often make it for lunches and serve it along with Thepla and Gujarati Dal or even Tomato Rasam.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
