Patta Gobi Sabzi Recipe - Cabbage Tomato Sabzi
If you love cabbage and are looking for a sabzi that can be made in 10 minutes, then the Patta Gobi Sabzi is perfect for you. Serve it along with phulka or thepla along with kadhi or dal to make a wholesome dinner.
The Patta Gobi ki Sabji Recipe is a super quick made from fresh sliced cabbage and sauteed along with tomatoes and subtle flavours from the green chillies and coriander powder. It is cooked all in a single pot making it super simple and easy to make in less than 15 minutes.
The vegetable, is light and yet has all the flavours of the masalas and the cabbage, making it a healthy recipe as well.
If you like this recipe, you can also try other Vegetable recipes such as
- 300 grams Cabbage (Patta Gobi/ Muttaikose) , thinly sliced or diced
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Cumin seeds (Jeera)
- 2 Green Chillies , slit
- 2 Tomatoes , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder , to taste
- Salt , to taste
- 1/2 teaspoon Oil
- 4 sprig Coriander (Dhania) Leaves , chopped for garnishing
How to make Patta Gobi Sabzi Recipe - Cabbage Tomato Sabzi
To begin making the Patta Gobi Sabzi Recipe prepare all the ingredients and keep them ready.
Heat oil in the pressure cooker; add in the mustard seeds and cumin seeds and allow them to crackle. Once they crackle, add in green chillies, the tomatoes and saute the tomato until slightly softened.
Once the tomatoes are slightly 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.
Cover the pressure cooker cook for 3 to 4 whistles and turn off the heat.
Release the pressure immediately by running it under cold water or releasing it with a fork placed under the whistle.
Once the pressure is released, stir in the chopped coriander leaves, check the salt, the spice levels and the Patta Gobi Sabzi is ready to be served.
If you are using a saucepan method to cook, then keep the pan covered and cook until the Patta Gobi Sabzi is soft and you have the texture that you desire.