Recipe : Patta Gobi Sabzi

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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.

Things Needed:

Kadai (Wok) / Heavy Bottomed Pan

Prep in 10 M

Cooks in 15 M

Total in 25 M

Makes: 4 Servings

Ingredients

300 grams Cabbage (Patta Gobi/ Muttaikose) , thinly sliced or diced

1/4 teaspoon Mustard seeds

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 Cooking oil

4 sprig Coriander (Dhania) Leaves , chopped for garnishing

How to make Patta Gobi Sabzi Recipe:

To begin making the Patta Gobi Sabzi Recipe prepare all the ingredients and keep them ready.

Heat essential oil within the pressure cooker include in the mustard plant seeds and cumin seeds and permit them to crackle. Once they crackle, add in environmentally friendly chillies, the tomatoes and saute the tomato until slightly softened.

Once the tomatoes are slightly softened, add in the turmeric powder, sodium, coriander powder, reddish chilli powder and present it a stir. Stir in the cabbage and put in a tablespoon of water to the cooker. Cover the stress cooker to prepare food for 3 to 4 whistles and shut off the heat.

Launch pressure immediately by operating it under cool normal water or discharging it with a fork put beneath the whistle. When the pressure is released, stir within the chopped coriander leaves, look at the salt, the spruce ranges and the Patta Gobi Sabzi is ready to be served.

If you use a saucepan method to prepare, then maintain the pan protected and prepare until the Patta Gobi Sabzi is soft and you have the texture that you desire.

Assist the Patta Gobi Sabzi along with Thepla and Gujarati Dal to make a balanced meal.

 

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